NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

1 clove garlic

1 tsp fresh ginger

1 tbsp tamari

1 tbsp rice vinegar

1 tsp honey

0.5 cup cooked brown rice

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and place them in a small bowl.

• 2

  Toss the chicken with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside.

• 6

  In the same skillet, add the sliced bell peppers, snap peas, and pineapple chunks, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 7

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

• 8

  In a small jar, whisk together the tamari, rice vinegar, and honey to create the sauce.

• 9

  Add the chicken back into the skillet and pour the sauce over the mixture, tossing for 1 minute until the sauce thickens and coats everything beautifully.

• 10

  Serve the hot stir-fry over a half-cup of fluffy cooked brown rice.