Orange Chicken Stir Fry

• 12 oz. broccoli florets
• Olive oil
• 3 bell peppers, cut into strips
• Salt and pepper
• 1 lb. chicken breast tenderloins

Orange Sauce

• 3/4 c. orange juice
• 3 tsp. corn starch
• 4 Tbsp. coconut aminos or soy sauce
• 3 Tbsp. honey
• Optional: diced scallions

• Bring a medium pot to a boil filled halfway with water. Then, add the broccoli and cook for 3-5 minutes.
• In a large skillet, heat about 2 Tbsp. of olive oil over medium heat. Add the peppers, seasoned with salt and pepper, and sauté for 3-5 minutes. Remove and set aside. Add 1 Tbsp. of oil to the same skillet and sauté the broccoli for 2-3 minutes. Set aside.
• In the same skillet, heat 1-2 Tbsp. of olive oil over medium heat. Season the chicken with salt and pepper. Then, brown each side, about 4-5 minutes. Remove and allow to cool. Next, slice into strips.
• In a small bowl, whisk the orange juice and corn starch. Add to the warm skillet. Then, add the coconut aminos and honey. Stir and allow to boil for 2-3 minutes, until thickened. Then, add the peppers, broccoli, and chicken. Stir until coated. Garnish with diced scallions.