NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot starch

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

1 cup broccoli florets

0.5 cup snap peas

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp tomato paste

0.5 tsp ginger powder

0.5 tsp sesame oil

PREPARATION

• 1

  Pat chicken dry and cut into bite-sized pieces, then toss in a bowl with arrowroot starch, garlic powder, salt, and pepper until evenly coated.

• 2

  In a small jar, whisk together coconut aminos, rice vinegar, honey, tomato paste, ginger powder, and sesame oil to create the stir-fry sauce.

• 3

  Heat 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 cooked through, then remove and set aside.

• 5

  Add the bell peppers, broccoli, and snap peas to the same pan, sautéing for 5 minutes until tender-crisp and bright.

• 6

  Return the chicken to the pan and pour the sauce over the mixture, tossing constantly for 1-2 minutes until the glaze thickens and coats everything beautifully.