NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot starch

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup sugar snap peas

2 tbsp unsweetened pineapple juice

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp raw honey

1 tbsp coconut aminos

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

  In a small bowl, whisk together the pineapple juice, rice vinegar, tomato paste, honey, coconut aminos, minced ginger, and minced garlic to create the sauce.

• 2

  Pat the chicken breast dry and cut into 1-inch cubes, then season with sea salt and black pepper.

• 3

  Place the chicken in a bowl with arrowroot starch and toss until each piece is lightly and evenly coated.

• 4

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

• 5

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

• 6

  Remove the chicken from the pan and set aside, then add the sliced bell peppers and sugar snap peas to the same skillet.

• 7

  Stir-fry the vegetables for 3 minutes until they are tender-crisp and bright in color.

• 8

  Pour the sauce into the skillet with the vegetables and bring to a light simmer for 1 minute until it begins to thicken.

• 9

  Return the crispy chicken to the pan and toss quickly to coat everything in the glossy sauce.

• 10

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