NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 cup Bell peppers

0.5 cup Snap peas

0.25 cup Pineapple chunks

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Cooked brown rice

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, toasted sesame oil, minced ginger, and minced garlic to create the stir-fry sauce.

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes, turning occasionally, until golden brown and crispy on the outside.

• 4

  Remove the chicken from the pan and set aside. In the same pan, add the sliced bell peppers and snap peas, sautéing for 3-4 minutes until tender-crisp.

• 5

  Add the pineapple chunks and the cooked chicken back into the pan with the vegetables.

• 6

  Pour the sauce over the mixture and stir constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 7

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