NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot starch

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup sugar snap peas

2 tbsp pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp toasted sesame oil

0.25 cup cooked white rice

PREPARATION

• 1

  Dice the chicken breast into 1-inch cubes and toss in a bowl with arrowroot starch, sea salt, and black pepper until evenly coated.

• 2

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

• 3

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

• 4

  Add the sliced bell peppers and sugar snap peas to the skillet, stir-frying for 3 minutes until the vegetables are bright and tender-crisp.

• 5

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

• 6

  Pour the sauce and pineapple chunks over the chicken and vegetables, tossing constantly for 1 minute until the sauce becomes a thick, glossy glaze.

• 7

  Transfer the stir-fry to a bowl over the cooked white rice and serve immediately.