NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 cup bell peppers

0.5 cup snap peas

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

PREPARATION

• 1

  Cut chicken breast into bite-sized cubes and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until the exterior is crispy and golden and the meat is cooked through.

• 5

  Remove the chicken from the pan and set aside; add the sliced bell peppers and snap peas to the same pan, sautéing for 3-4 minutes until tender-crisp.

• 6

  Return the chicken to the skillet and pour the sauce over the mixture, tossing constantly for 1 minute until the glaze thickens and coats everything beautifully.

• 7

  Garnish with sesame seeds and serve immediately while hot.