NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp arrowroot powder

0.5 tbsp avocado oil

0.5 cup red bell pepper

0.5 cup broccoli florets

0.25 cup cooked brown rice

2 tbsp pineapple juice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the pineapple juice, coconut aminos, rice vinegar, tomato paste, minced ginger, and minced garlic until smooth.

• 3

  Place the chicken cubes in a separate bowl and toss with arrowroot powder, sea salt, and black pepper until each piece is lightly and evenly coated.

• 4

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

• 5

  Add the chicken to the skillet in a single layer and cook undisturbed for 3 minutes to develop a crust, then flip and cook for another 2-3 minutes until golden and crispy.

• 6

  Remove the chicken from the skillet and set aside on a plate.

• 7

  In the same skillet, add the sliced red bell peppers and broccoli florets, sautéing for 3 to 4 minutes until they are tender-crisp and bright.

• 8

  Pour the prepared sauce into the skillet with the vegetables and bring to a light simmer for 1 minute until the glaze begins to thicken.

• 9

  Return the crispy chicken to the skillet and toss quickly to coat every piece in the sweet and sour glaze.

• 10

  Serve the hot stir-fry immediately over the portioned cooked brown rice.