NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp avocado oil

1 cup red bell pepper

0.5 cup sugar snap peas

0.25 cup pineapple chunks

1 tbsp tamari

1 tbsp rice vinegar

0.5 tsp honey

1 tsp ginger

1 clove garlic

0.5 cup cooked brown rice

PREPARATION

• 1

  In a bowl, toss the cubed chicken breast with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  In a small jar, whisk together the tamari, rice vinegar, honey, grated ginger, and minced garlic to create the stir-fry sauce.

• 3

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

• 4

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

• 5

  Toss in the red bell pepper, sugar snap peas, and pineapple chunks, sautéing for another 3 minutes until the vegetables are tender-crisp.

• 6

  Pour the sauce over the mixture and stir constantly for 1 minute until the glaze thickens and coats everything beautifully.

• 7

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