NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.5 tbsp 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 fresh ginger

1 clove garlic

1 tsp toasted sesame oil

0.5 cup brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and cut into bite-sized pieces.

• 2

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

• 3

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

• 4

  Add the chicken to the pan and sear until golden brown and cooked through, about 6-8 minutes, then remove and set aside.

• 5

  Add the diced bell pepper, snap peas, and pineapple chunks to the same pan, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  In a small jar or bowl, whisk together the coconut aminos, rice vinegar, grated ginger, minced garlic, and toasted sesame oil.

• 7

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

• 8

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze.

• 9

  Serve the hot stir-fry over the cooked brown rice.