NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp avocado oil

1 cup cauliflower rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup orange juice

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

1 tbsp water

1 stalk green onion

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into even 1-inch cubes and season them thoroughly with sea salt and black pepper.

• 2

  In a small mixing bowl, whisk together the orange juice, tamari, honey, minced fresh ginger, and minced garlic to create the base sauce.

• 3

  In a separate small ramekin, stir the arrowroot powder and water together until a smooth, milky slurry forms.

• 4

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 5

  Add the seasoned chicken to the hot pan in a single layer and sear until golden brown and cooked through, approximately 5 to 7 minutes.

• 6

  Remove the chicken from the skillet and set it aside on a plate; immediately add the broccoli, bell peppers, and snap peas to the same pan.

• 7

  Stir-fry the vegetables for 3 to 4 minutes until they are bright and crisp-tender, adding a splash of water if the pan gets too dry.

• 8

  Pour the orange sauce mixture over the vegetables and bring it to a gentle simmer.

• 9

  Whisk the arrowroot slurry once more and pour it into the pan, stirring constantly until the sauce thickens into a glossy glaze.

• 10

  Return the cooked chicken to the skillet and toss everything together until every piece is beautifully coated in the sauce.

• 11

  Steam or sauté the cauliflower rice in a separate pan for 2 to 3 minutes until tender but not mushy.

• 12

  Divide the cauliflower rice into bowls and top with the orange chicken stir-fry, finishing with sliced green onions and sesame seeds.