NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Fresh orange juice

1 tbsp Coconut aminos

1 tsp Grated ginger

1 clove Minced garlic

1 tsp Toasted sesame oil

1 tsp Arrowroot powder

1 cup Broccoli florets

0.5 cup Sliced red bell pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Toasted sesame seeds

1 tbsp Sliced green onions

PREPARATION

• 1

  In a small bowl, whisk together the fresh orange juice, coconut aminos, grated ginger, minced garlic, and arrowroot powder until smooth to create the glaze.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté 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 and sliced red bell peppers to the same skillet with a tablespoon of water.

• 6

  Cover the skillet for 2 minutes to steam the vegetables until they are tender-crisp and bright in color.

• 7

  Return the chicken to the skillet and pour the orange glaze over the chicken and vegetable mixture.

• 8

  Toss everything continuously for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats every piece.

• 9

  Remove from heat and garnish with toasted sesame seeds and sliced green onions before serving.