NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.25 cup fresh pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

0.25 tsp honey

0.25 cup cooked jasmine rice

0.5 tsp sesame seeds

PREPARATION

• 1

  Pat chicken dry and toss with arrowroot powder, sea salt, and black pepper in a medium bowl until evenly coated.

• 2

  Heat avocado oil in a large non-stick skillet over medium-high heat until shimmering.

• 3

  Sear chicken pieces until golden brown and crispy on all sides, about 5-6 minutes, then transfer to a plate.

• 4

  Add sliced bell peppers and red onion to the same skillet, sautéing for 3-4 minutes until tender-crisp.

• 5

  In a small bowl, whisk together coconut aminos, rice vinegar, tomato paste, and honey until smooth.

• 6

  Return the crispy chicken to the skillet along with the fresh pineapple chunks and pour the sauce over the top.

• 7

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken.

• 8

  Serve the stir-fry immediately over a bed of warm jasmine rice and garnish with a sprinkle of sesame seeds.