NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

2 tbsp pineapple chunks

0.5 tbsp honey

1 tbsp apple cider vinegar

1 tbsp tomato paste

1 tbsp coconut aminos

0.33 cup cooked white rice

PREPARATION

• 1

  Cube the chicken breast into 1-inch pieces and place in a medium bowl.

• 2

  Toss the chicken with arrowroot powder, sea salt, and black pepper until every piece is evenly coated.

• 3

  In a small jar or bowl, whisk together the honey, apple cider vinegar, tomato paste, and coconut aminos until smooth.

• 4

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

• 5

  Add the chicken to the skillet and cook for 5-6 minutes, turning occasionally, until golden brown and crispy on all sides.

• 6

  Remove the chicken from the pan and set aside on a clean plate.

• 7

  Add the sliced red and green bell peppers along with the pineapple chunks to the same skillet, sautéing for 3-4 minutes until tender-crisp.

• 8

  Return the chicken to the skillet and pour the prepared sauce over the mixture.

• 9

  Stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

• 10

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