NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 cup bell peppers

0.25 cup red onion

1.5 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp honey

0.5 cup cooked white rice

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into 1-inch uniform cubes.

• 2

  In a medium bowl, toss the chicken cubes with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  In a small jar or bowl, whisk together the coconut aminos, apple cider vinegar, and honey to create the stir-fry sauce.

• 4

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

• 5

  Add the chicken to the skillet in a single layer and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 6

  Add the sliced bell peppers and red onion to the skillet, sautéing for an additional 3-4 minutes until the vegetables are tender-crisp.

• 7

  Pour the sauce mixture over the chicken and vegetables, stirring constantly for 1 minute until the glaze thickens and coats everything beautifully.

• 8

  Serve the crispy chicken and vegetable mixture immediately over the warm cooked white rice.