NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup fresh orange juice

1 tbsp coconut aminos

1 tsp sesame oil

1 tsp arrowroot powder

1 clove garlic

1 tsp fresh ginger

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the fresh orange juice, coconut aminos, arrowroot powder, minced ginger, and red pepper flakes to create the stir-fry glaze.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5-6 minutes, then remove the chicken from the pan and set aside.

• 5

  Add the broccoli florets and sliced bell peppers to the same skillet with a tablespoon of water; cover and steam for 2 minutes until crisp-tender.

• 6

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

• 7

  Stir-fry constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats all ingredients.

• 8

  Serve the hot stir-fry immediately over the portioned warm brown rice.