NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp arrowroot starch

0.5 tbsp avocado oil

1 cup bell peppers

0.5 cup snap peas

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

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

• 2

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

• 3

  In a small jar, whisk together the coconut aminos, rice vinegar, tomato paste, and honey to create the sweet and sour sauce.

• 4

  Heat avocado oil in a large 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 cooked through.

• 6

  Remove the chicken from the pan and set aside.

• 7

  In the same pan, add the sliced bell peppers and snap peas, stir-frying for 3 minutes until tender-crisp.

• 8

  Add the pineapple chunks and the prepared sauce to the pan, stirring constantly as the sauce begins to bubble and thicken.

• 9

  Return the chicken to the pan and toss everything together for 1 minute to ensure the chicken is well-coated in the glaze.

• 10

  Garnish with sliced green onions and sesame seeds before serving.