NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp avocado oil

1 cup bell peppers

0.5 cup sugar snap peas

0.25 cup fresh pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Pat the chicken breast dry and cut into 1-inch cubes.

• 2

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

• 3

  In a small jar, whisk together the coconut aminos, rice vinegar, honey, toasted sesame oil, grated ginger, and minced garlic.

• 4

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

• 5

  Add the chicken to the hot pan in a single layer and sear for 3-4 minutes per side until golden brown and crispy.

• 6

  Remove the chicken from the pan and set aside.

• 7

  Add the bell peppers and sugar snap peas to the same pan, sautéing for 3 minutes until tender-crisp.

• 8

  Stir in the pineapple chunks and cook for another minute.

• 9

  Return the chicken to the pan and pour the sauce over the mixture.

• 10

  Toss everything together for 1-2 minutes until the sauce thickens and coats the crispy chicken and vegetables beautifully.