NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

1 tsp avocado oil

0.5 cup cooked brown rice

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tbsp coconut aminos

1 tbsp pineapple juice

1 tbsp apple cider vinegar

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season evenly with the sea salt and black pepper.

• 2

  Place the chicken in a bowl and toss with arrowroot powder until each piece is lightly and evenly coated.

• 3

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

• 4

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

• 5

  Add the chicken to the hot skillet and sear for 5-6 minutes, turning occasionally until the edges are golden and crispy.

• 6

  Add the sliced bell peppers, sugar snap peas, minced ginger, and minced garlic to the skillet and sauté for an additional 3 minutes.

• 7

  Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1-2 minutes until the glaze thickens and becomes glossy.

• 8

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