NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp arrowroot powder

2 tsp avocado oil

0.5 cup red bell pepper

1 cup broccoli florets

0.5 cup snap peas

2 tbsp coconut aminos

1 tbsp rice vinegar

2 tbsp pineapple juice

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small jar, whisk together the coconut aminos, rice vinegar, pineapple juice, minced ginger, and minced garlic to create the sauce.

• 3

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

• 4

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

• 5

  Toss in the sliced bell pepper, broccoli florets, and snap peas, stir-frying for 3-4 minutes until the vegetables are tender-crisp and bright.

• 6

  Pour the sauce over the chicken and vegetables, stirring constantly for 1-2 minutes until the sauce thickens and glazes the stir-fry beautifully.

• 7

  Serve immediately while hot and the textures are at their peak.