NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

0.25 tsp garlic powder

0.25 tsp ginger powder

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and place them in a medium mixing bowl.

• 2

  Sprinkle the arrowroot powder, sea salt, and black pepper over the chicken, tossing until each piece is evenly coated.

• 3

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

• 4

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

• 5

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

• 6

  Toss in the sliced red bell pepper, snap peas, and pineapple chunks, sautéing for another 3 minutes until the vegetables are tender-crisp.

• 7

  Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1-2 minutes until the glaze thickens and coats everything beautifully.

• 8

  Remove from heat and serve immediately while the textures are at their peak.