NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Sesame oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

2 tbsp Orange juice

1 tsp Orange zest

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

0.33 cup Cooked brown rice

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 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 6 minutes.

• 5

  Remove the chicken from the pan and set aside.

• 6

  Add the broccoli, red bell pepper, and sugar snap peas to the same skillet, sautéing for 3 to 4 minutes until tender-crisp.

• 7

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

• 8

  Toss everything constantly for 1 minute until the sauce thickens and coats the ingredients evenly.

• 9

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