NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tsp toasted sesame oil

0.25 cup fresh orange juice

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the fresh orange juice, tamari, grated ginger, minced garlic, and arrowroot powder until smooth.

• 2

  Cut the chicken breast into bite-sized cubes and season evenly with sea salt and black pepper.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet and cook, stirring occasionally, until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Add the broccoli florets, sliced red bell pepper, and sugar snap peas to the skillet, stir-frying for 3 to 4 minutes until the vegetables are crisp-tender.

• 6

  Pour the orange sauce over the chicken and vegetables, tossing constantly for 1 minute until the glaze thickens and coats every piece beautifully.

• 7

  Serve the stir-fry over a bed of warm cooked brown rice and garnish with sesame seeds for a final crunch.