NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame oil

0.5 cup Red bell pepper

0.5 cup Snap peas

0.25 cup Fresh pineapple

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Cooked brown rice

PREPARATION

• 1

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

• 2

  In a small glass jar, whisk together the coconut aminos, rice vinegar, honey, grated ginger, and minced garlic to create the stir-fry sauce.

• 3

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

• 4

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and crispy.

• 5

  Remove the chicken from the pan and set aside, then add the red bell pepper and snap peas to the same skillet.

• 6

  Sauté the vegetables for 3 minutes until vibrant and tender-crisp, then stir in the fresh pineapple chunks.

• 7

  Pour the sauce over the vegetables and simmer for 1 minute until it begins to bubble and thicken slightly.

• 8

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