NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot starch

1 tbsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup fresh pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp tomato paste

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

PREPARATION

• 1

  Pat the chicken breast cubes dry with a paper towel and toss in a medium bowl with sea salt, black pepper, and arrowroot starch until every piece is thoroughly coated.

• 2

  In a small glass jar or bowl, whisk together the coconut aminos, rice vinegar, honey, and tomato paste until the sauce is smooth and combined.

• 3

  Heat the avocado oil in a large cast-iron skillet or wok over medium-high heat until the oil is shimmering and hot.

• 4

  Add the chicken to the skillet in a single layer, leaving space between pieces, and sear for 3-4 minutes per side until they develop a deep golden-brown crust and are cooked through.

• 5

  Remove the crispy chicken from the pan and set it aside on a plate.

• 6

  Using the remaining oil in the pan, add the chopped bell peppers, minced garlic, and grated ginger, sautéing for about 3 minutes until the peppers are tender yet still vibrant.

• 7

  Stir in the pineapple chunks and the prepared sweet and sour sauce, allowing the liquid to bubble and thicken for 1 minute.

• 8

  Return the crispy chicken to the skillet and toss quickly for 30 seconds to glaze the meat without losing the crunch, then serve immediately.