NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Fresh ginger

1 tbsp Avocado oil

1 medium Red bell pepper

2 cloves Garlic

0.25 cup Pineapple chunks

1 tsp Sesame seeds

PREPARATION

• 1

  Pat 5.5 oz Chicken breast dry with a paper towel and cut into 1-inch cubes.

• 2

  In a small bowl, toss the chicken cubes with 1 tbsp Arrowroot powder, 0.25 tsp Sea salt, and 0.25 tsp Black pepper until evenly coated.

• 3

  In a separate small jar, whisk together 1 tbsp Coconut aminos, 1 tbsp Rice vinegar, 1 tsp Honey, and 1 tsp Fresh ginger to create the sauce.

• 4

  Heat 1 tbsp 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 5-6 minutes, turning occasionally, until golden brown and crispy.

• 6

  Remove the chicken from the pan and set aside, then add 1 medium Red bell pepper and 2 cloves Garlic to the same skillet.

• 7

  Sauté the vegetables for 3-4 minutes until the pepper is tender-crisp and the garlic is fragrant.

• 8

  Return the chicken to the skillet along with 0.25 cup Pineapple chunks and the prepared sauce.

• 9

  Stir-fry for 1-2 minutes until the sauce thickens into a glossy glaze that coats every piece.

• 10

  Garnish with 1 tsp Sesame seeds and serve immediately while hot.