NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup fresh orange juice

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot starch

1 tsp toasted sesame oil

0.25 cup cooked brown rice

1 cup cauliflower rice

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, tamari, minced ginger, minced garlic, arrowroot starch, and toasted sesame oil until the starch is fully dissolved.

• 2

  Season the cubed chicken breast evenly with the sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, approximately 6 to 8 minutes, then remove the chicken from the pan and set aside.

• 5

  In the same skillet, add the broccoli florets, sliced red bell pepper, and snap peas, stir-frying for 4 to 5 minutes until the vegetables are tender-crisp.

• 6

  Return the cooked chicken to the skillet and pour the prepared orange sauce over the chicken and vegetable mixture.

• 7

  Toss everything together for 1 to 2 minutes until the sauce thickens into a glossy, translucent glaze.

• 8

  Serve the stir-fry over a combined bed of cooked brown rice and cauliflower rice, then garnish with sesame seeds and sliced green onions.