NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cup Broccoli florets

1 tsp Avocado oil

0.25 cup Fresh orange juice

2 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Arrowroot starch

1 tsp Grated ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized cubes and season evenly with sea salt and black pepper.

• 2

  In a small mixing bowl, whisk together the fresh orange juice, coconut aminos, rice vinegar, arrowroot starch, and grated ginger until smooth.

• 3

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

• 4

  Add the chicken cubes to the skillet and cook until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the pan and set aside; add the broccoli florets to the same pan with a tablespoon of water.

• 6

  Cover the pan and steam the broccoli for 2 to 3 minutes until it is bright green and tender-crisp.

• 7

  Add the minced garlic to the pan and sauté for 30 seconds until fragrant.

• 8

  Return the cooked chicken to the skillet and pour the orange sauce mixture over the ingredients.

• 9

  Toss everything together for 1 to 2 minutes until the sauce thickens and coats the chicken and broccoli in a glossy glaze.

• 10

  Garnish with sesame seeds and serve immediately.