NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

0.25 cup cooked white rice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp ginger powder

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, honey, garlic powder, and ginger powder until smooth.

• 2

  Cut the chicken breast into bite-sized cubes and place them in a bowl. Toss 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. Add the chicken and cook for 5-6 minutes, turning occasionally, until golden and crispy.

• 4

  Add the sliced red bell pepper, snap peas, and pineapple chunks to the skillet. Sauté for 3-4 minutes until the vegetables are tender-crisp.

• 5

  Pour the prepared sauce over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 6

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