NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Arrowroot powder

1 tbsp Avocado oil

0.5 cup Red bell pepper

0.25 cup Red onion

0.5 cup Snap peas

2 tbsp Pineapple juice

1 tbsp Coconut aminos

1 tsp Apple cider vinegar

1 tsp Honey

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

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

• 3

  In a small jar or bowl, whisk together the pineapple juice, coconut aminos, apple cider vinegar, and honey to create the sweet and sour sauce base.

• 4

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

• 5

  Add the chicken in a single layer and cook for 5-6 minutes, turning occasionally, until the exterior is golden brown and crispy.

• 6

  Add the sliced bell peppers, red onion, and snap peas to the skillet, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 7

  Pour the prepared sauce over the chicken and vegetables, tossing constantly for about 1 minute until the sauce thickens into a glossy glaze.

• 8

  Remove from heat and serve immediately while the chicken is at its crispiest.