NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

1 tsp Sesame oil

1 tbsp Coconut aminos

2 tbsp Fresh orange juice

1 tsp Orange zest

1 tsp Fresh ginger

1 clove Garlic

1 tsp Honey

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with the sea salt and black pepper.

• 3

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

• 4

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

• 5

  Remove the chicken from the pan and set aside, then add the broccoli, bell peppers, and snap peas to the same skillet.

• 6

  Stir-fry the vegetables for 3 to 4 minutes until they are tender-crisp.

• 7

  Return the chicken to the pan and pour the orange glaze over the mixture.

• 8

  Toss everything together for 1 to 2 minutes until the sauce thickens and coats the ingredients evenly.

• 9

  Serve the stir-fry immediately over the warm cooked brown rice.