Ingredients
Units
Scale
For the sauce
- 1/3 cup orange juice
- 3 tbsp chicken broth
- 3 tbsp coconut aminos
- 1 tsp rice vinegar (sub apple cider vinegar for AIP)
- 2 tsp coconut sugar
- 1 1/2 tsp arrowroot starch
- Salt and pepper (omit pepper for AIP)
For the stir fry
- 2 tbsp avocado oil
- 1 cup carrots, sliced thin
- 1 cup sugar snap peas (sub more broccoli for AIP)
- 1 cup broccoli florets
- 1 lb chicken breast, cubed
- Salt & pepper (omit pepper for AIP)
- 2 tbsp arrowroot
- 1 inch ginger, peeled and grated
- 3 cloves garlic, minced
- 2 tbsp green onion, sliced
Instructions
- Prepare the sauce by combining in a small bowl and set aside.
- Season the chicken with salt and pepper and toss to coat in arrowroot starch. Set aside.
- Using a large pan, heat the oil over medium heat. Add the vegetables and saute for 6-7 minutes or until tender. Set aside.
- Add more avocado oil if needed to the pan and bring to medium-high heat. Add the chicken in a single layer, being careful to not allow the chicken to touch too much to ensure it crisps well (cook in batches if needed). Cook for 3-4 minutes on each side or until the chicken is cooked through to 165 F. Set aside
- Add the garlic and ginger to the pan and cook for 1-2 minutes or until lightly fragrant. Add the sauce and stir to remove any browned bits from the bottom of the pan. Allow to heat for 2-3 minutes to thicken.
- Stir in the cooked chicken and vegetables and stir to coat in the thickened sauce.
- Serve topped with green onion over rice or cauliflower rice!
Notes
All nutrition facts are estimated and will vary.
Nutrition
- Serving Size: 1
- Calories: 286
- Fat: 10.3g
- Carbohydrates: 20g
- Fiber: 2.4g
- Protein: 27.6g