NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

2 tbsp Fresh orange juice

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame oil

0.5 tsp Arrowroot powder

0.5 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, about 5-6 minutes. Remove chicken and set aside.

• 5

  In the same skillet, add the broccoli, bell pepper, and snap peas with a splash of water; cover and steam for 2-3 minutes until tender-crisp.

• 6

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

• 7

  Toss everything together for 1-2 minutes until the sauce thickens and coats the ingredients in a glossy sheen.

• 8

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