NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Arrowroot powder

1 tsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Snap peas

0.25 cup Pineapple chunks

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Cooked white rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into bite-sized cubes.

• 2

  In a small bowl, toss the chicken cubes with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally until the edges are golden and crispy.

• 5

  Remove the chicken from the pan and set aside.

• 6

  Add the sliced bell peppers, snap peas, and pineapple chunks to the same skillet, sautéing for 3 minutes until tender-crisp.

• 7

  In a small jar, whisk together the coconut aminos, rice vinegar, honey, grated ginger, and minced garlic.

• 8

  Pour the sauce into the skillet with the vegetables and simmer for 1 minute until it begins to thicken.

• 9

  Return the crispy chicken to the skillet and toss everything together to glaze thoroughly.

• 10

  Serve the stir-fry immediately over the warm cooked white rice.