NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

2 tsp avocado oil

1 cup bell pepper

0.5 cup sugar snap peas

0.25 cup red onion

2 tsp honey

1 tbsp rice vinegar

1 tbsp tomato paste

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked brown rice

PREPARATION

• 1

  Dice the 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 or bowl, whisk together the honey, rice vinegar, tomato paste, tamari, minced ginger, and minced garlic to create the sweet and sour sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat and sear the chicken until golden and crispy on all sides, about 6 to 8 minutes.

• 4

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

• 5

  Sauté the vegetables for 3 to 4 minutes until they are tender-crisp, then return the chicken to the pan.

• 6

  Pour the sauce over the chicken and vegetables, tossing for 1 to 2 minutes until the glaze thickens and coats everything, then serve over warm brown rice.