NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot starch

2 tsp avocado oil

1 cup broccoli florets

1 cup red bell pepper

0.5 cup snap peas

2 tbsp pineapple juice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked white rice

PREPARATION

• 1

  Cut the chicken into bite-sized pieces and toss in a bowl with the sea salt, black pepper, and arrowroot starch until evenly coated.

• 2

  In a small jar, whisk together the pineapple juice, coconut aminos, rice vinegar, honey, minced ginger, and minced garlic to create the sauce.

• 3

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

• 4

  Add the chicken to the pan and sear for 5-6 minutes, turning occasionally, until the exterior is golden and crispy.

• 5

  Toss in the broccoli, bell pepper, and snap peas, stir-frying for 3-4 minutes until the vegetables are bright and crisp-tender.

• 6

  Pour the sauce over the chicken and vegetables, tossing constantly for 1-2 minutes until the glaze thickens and coats everything beautifully.

• 7

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