NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

1 tsp sesame oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

0.5 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 in a bowl with sea salt, black pepper, and arrowroot powder until evenly coated.

• 2

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

• 3

  Add the chicken to the pan in a single layer and sear until golden brown and crispy on all sides, then remove and set aside.

• 4

  In the same skillet, add the sliced red bell pepper, snap peas, minced ginger, and minced garlic, sautéing for 3-4 minutes until tender-crisp.

• 5

  Stir in the pineapple chunks, coconut aminos, and rice vinegar, simmering for 2 minutes as the sauce begins to thicken.

• 6

  Return the crispy chicken to the skillet, tossing everything together to coat in the glaze, and serve immediately over the warm brown rice.