NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame oil

1 cup bell peppers

0.5 cup sugar snap peas

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

0.5 cup cooked brown rice

PREPARATION

• 1

  Dice chicken breast into 1-inch cubes and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

  Heat sesame oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and cook for 5-6 minutes until golden brown and crispy on all sides.

• 5

  Add the sliced bell peppers, snap peas, and pineapple chunks to the pan, sautéing for another 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the sauce over the chicken and vegetables, tossing constantly for 1 minute until the glaze thickens and coats everything beautifully.

• 7

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