NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup cauliflower rice

0.5 cup snap peas

0.5 cup red bell pepper

1 tsp sesame oil

0.25 cup fresh orange juice

2 tbsp coconut aminos

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

  In a small bowl, whisk together the fresh orange juice, coconut aminos, arrowroot powder, minced ginger, and minced garlic to create the glaze.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5-6 minutes.

• 5

  Remove the chicken from the pan and set aside, then add the snap peas and sliced red bell pepper to the same skillet.

• 6

  Stir-fry the vegetables for 3 minutes until they are tender-crisp and vibrant.

• 7

  Pour the orange sauce mixture into the skillet with the vegetables and simmer for 1-2 minutes until the sauce thickens into a glossy glaze.

• 8

  Return the chicken to the skillet and toss everything together to coat thoroughly in the sauce.

• 9

  Steam the cauliflower rice until tender and serve the orange chicken over the top, garnished with sesame seeds and sliced green onions.