NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup pineapple

0.25 cup red onion

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp ginger root

1 clove garlic

0.5 cup cooked jasmine rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp arrowroot powder

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden-brown and crispy on all sides.

• 3

  Add the sliced red bell pepper, red onion, and pineapple to the skillet, sautéing for three to four minutes until the vegetables are tender-crisp.

• 4

  In a small jar, whisk together the coconut aminos, rice vinegar, grated ginger root, and minced garlic until well combined.

• 5

  Pour the sauce over the chicken and vegetable mixture, stirring constantly as it simmers and thickens into a glossy glaze.

• 6

  Serve the crispy stir-fry immediately over the warm cooked jasmine rice for a complete, balanced meal.