NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Arrowroot powder

1 tsp Toasted sesame oil

0.5 cup Cooked brown rice

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

0.25 cup Fresh pineapple chunks

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cut the chicken breast into 1-inch cubes and place them in a medium mixing bowl.

• 2

  Sprinkle the chicken with arrowroot powder, sea salt, and black pepper, tossing until each piece is evenly coated for a light, crispy texture.

• 3

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

• 4

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

• 5

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and cooked through.

• 6

  Toss in the chopped red bell pepper and sugar snap peas, sautéing for 2-3 minutes until they are tender yet still vibrant and crisp.

• 7

  Add the fresh pineapple chunks and pour the prepared sauce over the mixture, stirring constantly for 1 minute as the sauce thickens and glazes the chicken.

• 8

  Serve the stir-fry immediately over the warm cooked brown rice for a complete, balanced meal.