NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot starch

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp toasted sesame oil

1 cup bell peppers

0.5 cup sugar snap peas

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp raw honey

1 tsp fresh ginger

1 clove garlic

0.25 cup cooked white rice

0.5 cup cooked cauliflower rice

PREPARATION

• 1

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

• 2

  In a small jar, whisk together the coconut aminos, rice vinegar, raw honey, minced ginger, and garlic to create the stir-fry sauce.

• 3

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

• 4

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

• 5

  Toss in the sliced bell peppers and sugar snap peas, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Add the pineapple chunks and pour the sauce over the mixture, stirring constantly for 1-2 minutes until the sauce thickens and glazes the chicken.

• 7

  Combine the cooked white rice and cauliflower rice in a bowl, then top with the crispy sweet and sour chicken stir-fry.