NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.25 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

0.33 cup cooked white rice

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and place them in a bowl.

• 2

  Toss the chicken with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  In a small glass jar, whisk together the coconut aminos, rice vinegar, tomato paste, and honey until smooth.

• 4

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

• 5

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

• 6

  Add the sliced bell peppers, sugar snap peas, and pineapple chunks to the skillet.

• 7

  Sauté the mixture for 3-4 minutes until the vegetables are tender-crisp and vibrant.

• 8

  Pour the sauce over the chicken and vegetables, stirring constantly for 1 minute until the sauce thickens and glazes the ingredients.

• 9

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