NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.5 tbsp avocado oil

0.25 cup cooked jasmine rice

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

1 tbsp coconut aminos

0.5 tbsp honey

1 tbsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Cut the chicken breast into 1-inch cubes and pat dry with a paper towel.

• 2

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

• 3

  In a small jar, whisk together the coconut aminos, honey, and rice vinegar to create the stir-fry sauce.

• 4

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

• 5

  Add the chicken to the skillet and sear for 3-4 minutes until golden brown and crispy on all sides.

• 6

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

• 7

  Pour the sauce over the mixture and stir constantly for 1 minute until the glaze thickens and coats everything beautifully.

• 8

  Serve the stir-fry immediately over the warm jasmine rice and garnish with sesame seeds.