NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

1.5 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp tomato paste

0.5 tsp grated ginger

1 clove garlic

0.13 cup cooked jasmine rice

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized cubes and place them in a bowl.

• 2

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

• 3

  In a small glass jar, whisk together the coconut aminos, rice vinegar, honey, tomato paste, grated ginger, and minced garlic to create the sauce.

• 4

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

• 5

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and crispy.

• 6

  Add the sliced bell peppers, snap peas, and pineapple chunks to the skillet with the chicken.

• 7

  Stir-fry the vegetables for 2-3 minutes until they are tender-crisp and vibrant.

• 8

  Pour the sauce over the chicken and vegetables, stirring constantly as it bubbles and thickens into a glossy glaze.

• 9

  Once the sauce has coated everything evenly, remove from heat.

• 10

  Serve the crispy chicken and vegetables over the warm jasmine rice.