NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 tsp avocado oil

1 tsp arrowroot starch

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 clove garlic

1 tsp fresh ginger

0.33 cup cooked jasmine rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and toss in a bowl with sea salt, black pepper, and arrowroot starch until evenly coated.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 3

  Add the chicken to the skillet in a single layer and sear until golden brown and cooked through, about 5-6 minutes, then remove and set aside.

• 4

  In the same skillet, add the sliced bell peppers, snap peas, and pineapple chunks, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 5

  Stir in the minced garlic and grated fresh ginger, cooking for 30 seconds until the aroma is released.

• 6

  Whisk together the coconut aminos, rice vinegar, and honey in a small bowl, then pour the mixture into the skillet.

• 7

  Return the cooked chicken to the pan and toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze.

• 8

  Serve the hot stir-fry immediately over the portioned cooked jasmine rice.