NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Arrowroot powder

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Avocado oil

1 cup Bell peppers

1 cup Snap peas

0.25 cup Pineapple chunks

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Tomato paste

1 tsp Fresh ginger

1 clove Garlic

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, minced ginger, and minced garlic 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 in a single layer and sear for 3-4 minutes per side until golden brown and cooked through, then remove from the pan and set aside.

• 5

  In the same skillet, add the sliced bell peppers and snap peas, sautéing for 3 minutes until tender-crisp.

• 6

  Stir in the pineapple chunks and return the cooked chicken to the pan.

• 7

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