NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot starch

1 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

1 tsp sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, turning occasionally, until the edges are golden and crispy.

• 5

  Remove the chicken from the pan and set aside.

• 6

  In the same pan, add the sliced bell peppers and snap peas, sautéing for 3-4 minutes until tender-crisp.

• 7

  Stir in the minced garlic, ginger, and pineapple chunks, cooking for another minute until fragrant.

• 8

  In a small jar, whisk together coconut aminos, rice vinegar, honey, and sesame oil.

• 9

  Return the chicken to the skillet and pour the sauce over the mixture.

• 10

  Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables beautifully.