NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup broccoli florets

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

0.25 tsp garlic powder

0.25 tsp ginger powder

0.33 cup cooked brown rice

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

  In a medium bowl, toss the chicken with sea salt, black pepper, and arrowroot powder until every piece is lightly coated.

• 3

  Whisk together the coconut aminos, rice vinegar, honey, garlic powder, and ginger powder in a small jar to create the sauce.

• 4

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

• 5

  Add the chicken cubes to the skillet in a single layer and sear until golden brown and crispy on all sides, about 5-6 minutes.

• 6

  Remove the chicken from the pan and set aside on a plate.

• 7

  Add the bell peppers, broccoli, and pineapple to the same skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 8

  Return the cooked chicken to the skillet and pour the sauce mixture over the ingredients.

• 9

  Stir-fry constantly for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze that coats the chicken and vegetables.

• 10

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