NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

0.25 cup Orange juice

2 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

1 tsp Toasted sesame oil

0.5 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized pieces and season them evenly with 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 sauté until golden brown and cooked through, approximately 5 to 6 minutes.

• 5

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

• 6

  Add the broccoli florets, sliced bell peppers, and snap peas to the same skillet and sauté 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 vegetables.

• 8

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

• 9

  Remove from heat and garnish with thinly sliced green onions before serving.