NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 cup Broccoli florets

1 tsp Avocado oil

0.25 cup Fresh orange juice

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Arrowroot powder

1 tsp Toasted sesame oil

1 clove Garlic

1 tsp Fresh ginger

1 tbsp Green onions

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the chicken breast into 1-inch bite-sized pieces and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the fresh orange juice, tamari, rice vinegar, honey, and arrowroot powder until the starch is fully dissolved.

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside; immediately add the broccoli florets and a splash of water to the pan, covering with a lid for 2 minutes to steam-sauté.

• 6

  Remove the lid and stir in the minced garlic, grated ginger, and red pepper flakes, cooking for 30 seconds until fragrant.

• 7

  Return the cooked chicken to the pan and pour the orange sauce mixture over the chicken and broccoli.

• 8

  Simmer for 1-2 minutes, stirring constantly, until the sauce thickens into a glossy glaze that coats every piece.

• 9

  Remove from heat, drizzle with toasted sesame oil, and garnish with thinly sliced green onions before serving warm.