NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot starch

1 tsp avocado oil

1 cup cauliflower rice

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp honey

1 tsp sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp ginger powder

PREPARATION

• 1

  Dice chicken into 1-inch cubes.

• 2

  In a bowl, toss chicken with arrowroot starch, sea salt, black pepper, garlic powder, and ginger powder until evenly coated.

• 3

  In a small jar, whisk together coconut aminos, rice vinegar, honey, and sesame oil to create the sauce.

• 4

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

• 5

  Add the chicken to the skillet and cook for 5-7 minutes until golden brown and crispy on all sides.

• 6

  Remove chicken from the skillet and set aside.

• 7

  In the same skillet, add the bell pepper, sugar snap peas, and pineapple chunks; sauté for 3-4 minutes until the vegetables are tender-crisp.

• 8

  Return the chicken to the skillet and pour the sauce over the mixture.

• 9

  Stir constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 10

  While the stir-fry finishes, steam the cauliflower rice in a separate pan or microwave until tender.

• 11

  Serve the crispy chicken and vegetable mixture over the cauliflower rice.