NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 cup bell peppers

0.5 cup sugar snap peas

2 tbsp pineapple juice

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and cut into 1-inch bite-sized cubes.

• 2

  In a medium bowl, toss the chicken cubes with arrowroot powder, sea salt, and black pepper until every piece is thoroughly and evenly coated.

• 3

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

• 4

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

• 5

  Add the chicken to the skillet in a single layer, leaving space between pieces to ensure they sear rather than steam.

• 6

  Cook the chicken for 6-8 minutes, turning occasionally, until golden brown and crispy on all sides, then remove from the pan and set aside.

• 7

  In the same skillet, add the sliced bell peppers and sugar snap peas, sautéing for 3-4 minutes until they are tender but still retain a bright color.

• 8

  Pour the prepared sauce into the skillet with the vegetables and bring to a gentle simmer for about 1 minute until the liquid begins to thicken into a glaze.

• 9

  Return the crispy chicken to the skillet and toss quickly to coat every piece in the sweet and sour sauce.

• 10

  Remove from heat immediately, garnish with sesame seeds, and serve warm.