NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp arrowroot powder

2 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup snap peas

0.5 cup fresh pineapple chunks

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp raw honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken to the pan in a single layer and sear for 3-4 minutes per side until golden brown and crispy, then remove and set aside.

• 5

  In the same pan, add the diced bell peppers, snap peas, and pineapple chunks, sautéing for 3 minutes until the vegetables are tender-crisp.

• 6

  While the vegetables cook, whisk together the coconut aminos, rice vinegar, honey, minced ginger, and minced garlic in a small jar.

• 7

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

• 8

  Stir constantly for 1-2 minutes until the sauce thickens and coats everything in a glossy glaze.

• 9

  Serve immediately while hot and crispy.