NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp arrowroot powder

1 tbsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup sugar snap peas

2 tbsp pineapple juice

1 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut chicken breast into 1-inch cubes and season with sea salt and black pepper.

• 2

  Toss the chicken cubes in arrowroot powder until evenly coated.

• 3

  In a small bowl, whisk together pineapple juice, coconut aminos, apple cider vinegar, honey, minced ginger, and minced garlic.

• 4

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

• 5

  Add chicken to the skillet and cook until golden brown and crispy on all sides, about 6-8 minutes.

• 6

  Remove chicken from the pan and set aside.

• 7

  Add sliced bell peppers and snap peas to the same skillet, sautéing for 3-4 minutes until tender-crisp.

• 8

  Pour the sauce into the skillet with the vegetables and let it simmer for 1 minute until it begins to thicken.

• 9

  Return the crispy chicken to the pan, tossing everything together until well-coated and heated through.