NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup fresh orange juice

1 tbsp tamari

1 tsp honey

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

1 tsp avocado oil

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the orange juice, tamari, honey, arrowroot powder, grated ginger, and minced garlic until the starch is fully dissolved.

• 2

  Season the diced chicken breast evenly with the sea salt and black pepper on all sides.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

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

• 5

  Add the broccoli florets and sliced red bell pepper to the pan, sautéing for an additional 3-4 minutes until the vegetables are tender-crisp and bright.

• 6

  Pour the prepared orange sauce over the chicken and vegetables, stirring constantly for 1-2 minutes until the glaze thickens and becomes glossy.

• 7

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with the freshly sliced green onions.