NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup red bell pepper

0.5 cup fresh pineapple chunks

1 tbsp tomato paste

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch cubes and place them in a bowl.

• 2

  Toss the chicken with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

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

• 5

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

• 6

  Remove the chicken from the pan and set aside on a plate.

• 7

  In the same skillet, add the sliced bell peppers and pineapple chunks, sautéing for 3-4 minutes until the peppers are tender-crisp.

• 8

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

• 9

  Return the crispy chicken to the pan and toss well to coat every piece in the glossy sauce.

• 10

  Drizzle with toasted sesame oil before serving immediately.