NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.5 tbsp avocado oil

0.5 cup bell peppers

0.5 cup snap peas

0.25 cup pineapple chunks

0.25 cup cooked brown rice

1 tbsp coconut aminos

1 tsp rice vinegar

0.5 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and cut into bite-sized pieces, then toss with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

  Add the chicken to the pan and cook until golden brown and crispy on all sides, about 6-8 minutes.

• 4

  Remove chicken from the pan and set aside; add bell peppers, snap peas, and pineapple to the same pan, stir-frying for 3-4 minutes until tender-crisp.

• 5

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

• 6

  Return the chicken to the pan, pour the sauce over the mixture, and toss for 1 minute until the glaze thickens and coats everything beautifully.

• 7

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