NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

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

0.5 cup brown rice

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and pat thoroughly dry with a paper towel.

• 2

  In a small bowl, toss the chicken 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 pan in a single layer and sear for 3-4 minutes per side until golden brown and crispy.

• 5

  Remove the chicken from the pan and set aside; add the sliced bell peppers, snap peas, and minced ginger to the same pan.

• 6

  Sauté the vegetables for 3 minutes until tender-crisp, then add the pineapple chunks.

• 7

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

• 8

  Pour the sauce into the skillet and return the chicken to the pan, tossing everything together for 1-2 minutes until the sauce thickens and glazes the ingredients.

• 9

  Serve the stir-fry immediately over the warm, cooked brown rice.