NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized pieces and pat them thoroughly dry with a paper towel.

• 2

  In a medium bowl, toss the chicken with arrowroot powder, sea salt, and black pepper until every piece is evenly coated.

• 3

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

• 4

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

• 5

  Add the chicken to the skillet in a single layer and cook for 5-6 minutes, turning occasionally, until the exterior is golden-brown and crispy.

• 6

  Remove the chicken from the pan and set aside; immediately add the broccoli and bell peppers to the same pan with a splash of water to deglaze.

• 7

  Sauté the vegetables for 3-4 minutes until tender-crisp, then stir in the pineapple chunks for 1 minute.

• 8

  Return the chicken to the pan and pour the prepared sauce over the mixture, tossing constantly for 1-2 minutes until the sauce thickens into a glossy glaze.