NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

2 tsp avocado oil

0.5 cup red bell pepper

1 cup broccoli florets

0.5 cup snap peas

2 tbsp coconut aminos

1 tbsp rice vinegar

2 tbsp pineapple juice

1 tsp fresh ginger

1 clove garlic

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and toss the cubes in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

  Add the chicken to the skillet and cook for 5-6 minutes, turning occasionally, until the exterior is golden brown and crispy; remove chicken from the pan and set aside.

• 4

  In the same skillet, add the bell pepper, broccoli, and snap peas with a tablespoon of water, covering for 2 minutes to steam-fry until tender-crisp.

• 5

  While the vegetables cook, whisk together the coconut aminos, rice vinegar, pineapple juice, minced ginger, and minced garlic in a small bowl.

• 6

  Return the crispy chicken to the skillet and pour the sauce over the mixture, tossing constantly for 1-2 minutes until the sauce thickens into a glossy glaze.

• 7

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