NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 tbsp Avocado oil

1 cup Bell peppers

0.5 cup Snap peas

0.25 cup Pineapple chunks

0.5 cup Cooked brown rice

2 tbsp Coconut aminos

1 tbsp Apple cider vinegar

1 tsp Arrowroot starch

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh ginger

1 clove Garlic

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, apple cider vinegar, and arrowroot starch until smooth.

• 3

  Season the chicken pieces with sea salt and black pepper, then lightly dust with a tiny pinch of extra arrowroot if desired for extra crispiness.

• 4

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

• 5

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and cooked through.

• 6

  Remove the chicken from the pan and set aside.

• 7

  In the same skillet, add the bell peppers, snap peas, minced garlic, and grated ginger, sautéing for 3 minutes until tender-crisp.

• 8

  Add the pineapple chunks and the prepared sauce to the skillet, stirring constantly as the sauce thickens and bubbles.

• 9

  Return the chicken to the pan and toss to coat everything in the glossy sauce.

• 10

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