NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.5 tbsp avocado 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 honey

0.25 cup white rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Pat the diced chicken breast dry with a paper towel to ensure maximum crispiness.

• 2

  In a small bowl, toss the chicken with sea salt, black pepper, and arrowroot powder 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 cooked through.

• 5

  Remove the chicken from the pan and set aside; add the sliced bell peppers and snap peas to the same pan, sautéing for 3 minutes until tender-crisp.

• 6

  In a small jar, whisk together the coconut aminos, rice vinegar, and honey to create the sauce.

• 7

  Return the chicken to the pan along with the pineapple chunks and pour the sauce over the mixture.

• 8

  Stir-fry for 1-2 minutes until the sauce thickens into a glossy glaze that coats every piece.

• 9

  Serve the stir-fry immediately over the cooked white rice and garnish with a sprinkle of sesame seeds.