NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

1.5 tsp avocado oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.25 cup brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, minced ginger, and minced garlic to create the sauce.

• 2

  Pat the chicken breast dry with a paper towel and cut into 1-inch cubes.

• 3

  In a medium bowl, toss the chicken cubes with arrowroot powder, sea salt, and black pepper until evenly coated.

• 4

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

• 5

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes until golden and crispy on the outside.

• 6

  Add the sliced red bell peppers, snap peas, and pineapple chunks to the skillet with the chicken.

• 7

  Stir-fry for 2-3 minutes until the vegetables are tender-crisp and the pineapple is slightly caramelized.

• 8

  Pour the prepared sauce over the mixture and stir constantly for 1 minute until the glaze thickens and coats everything beautifully.

• 9

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