NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

2 tbsp fresh orange juice

1 tsp orange zest

1.5 tbsp coconut aminos

1 tsp rice vinegar

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 cup cooked brown rice

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the orange juice, orange zest, coconut aminos, rice vinegar, grated ginger, minced garlic, and arrowroot powder to create the glaze.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, about 5-6 minutes.

• 5

  Remove the chicken from the pan and set aside; add the broccoli and sliced red bell pepper to the same pan with a splash of water.

• 6

  Steam-fry the vegetables for 3-4 minutes until they are tender-crisp and vibrant green.

• 7

  Return the chicken to the pan and pour the orange glaze over the mixture.

• 8

  Toss constantly for 1-2 minutes until the sauce thickens and coats everything in a glossy sheen.

• 9

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