NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 tsp arrowroot powder

1 tsp sesame oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp honey

0.25 tsp garlic powder

0.25 tsp ground ginger

0.5 cup cooked brown rice

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season with sea salt, black pepper, garlic powder, and ginger.

• 2

  Toss the seasoned chicken in arrowroot powder until lightly and evenly coated.

• 3

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

• 4

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

• 5

  Add the chicken to the pan and cook until golden brown and crispy on all sides, then remove and set aside.

• 6

  In the same pan, sauté the sliced bell peppers and snap peas for 3-4 minutes until tender-crisp.

• 7

  Add the pineapple chunks and the prepared sauce to the pan, stirring as the sauce thickens and glazes the vegetables.

• 8

  Return the crispy chicken to the pan, tossing quickly to coat without losing the crunch.

• 9

  Serve the stir-fry immediately over a bed of warm cooked brown rice.