NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp 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 green bell pepper

0.25 cup red onion

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp sesame oil

0.5 cup cooked jasmine rice

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until golden-brown and cooked through.

• 4

  Remove the chicken from the pan and set aside; add the diced red pepper, green pepper, red onion, and pineapple chunks to the same skillet.

• 5

  Sauté the vegetables for 3-4 minutes until they are tender-crisp and slightly charred.

• 6

  In a small jar or bowl, whisk together the coconut aminos, rice vinegar, honey, and sesame oil.

• 7

  Return the chicken to the skillet and pour the sauce over the mixture, tossing constantly for 1 minute until the sauce thickens into a glossy glaze.

• 8

  Serve the hot stir-fry immediately over the warm cooked jasmine rice.