NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Arrowroot powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.5 cup Snap peas

0.33 cup Cooked brown rice

1 tbsp Tamari

1 tbsp Rice vinegar

0.5 tbsp Honey

1 tbsp Pineapple juice

0.5 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 tamari, rice vinegar, honey, pineapple juice, toasted sesame oil, minced ginger, and minced garlic.

• 4

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

• 5

  Add the chicken to the skillet in a single layer and sear until golden brown and cooked through, then remove and set aside.

• 6

  Add the sliced bell peppers and snap peas to the same skillet, stir-frying for 3-4 minutes until they are bright and crisp-tender.

• 7

  Return the chicken to the skillet and pour the sauce over the mixture, tossing for 1-2 minutes until the sauce thickens and glazes the ingredients.

• 8

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