NUTRITION

SERVINGS

INGREDIENTS

5 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 Avocado oil

0.25 cup Fresh orange juice

1 tbsp Tamari

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 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, honey, grated ginger, minced garlic, and arrowroot powder until smooth to create the glaze.

• 2

  Season the diced 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 5 to 7 minutes.

• 5

  Remove the cooked chicken from the pan and set it aside on a plate.

• 6

  Add the broccoli, sliced bell peppers, and snap peas to the same skillet, sautéing for 3 to 4 minutes until they are tender-crisp.

• 7

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

• 8

  Stir the mixture constantly for 1 to 2 minutes until the sauce thickens and coats all ingredients in a glossy glaze.

• 9

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with sesame seeds.