NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp cornstarch

0.5 tbsp avocado oil

0.5 cup red bell pepper

0.5 cup broccoli florets

0.25 cup fresh pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

PREPARATION

• 1

  Pat the chicken breast dry and cut into bite-sized cubes, then season with sea salt and black pepper.

• 2

  Toss the chicken in cornstarch until each piece is lightly and evenly coated.

• 3

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

• 4

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

• 5

  Add the chicken to the pan in a single layer and sear until golden brown and crispy on all sides, about 5-6 minutes.

• 6

  Add the sliced bell peppers, broccoli florets, and pineapple chunks to the skillet, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 7

  Pour the sauce over the chicken and vegetables, tossing constantly for 1 minute until the glaze thickens and coats everything beautifully.

• 8

  Serve immediately while the chicken is hot and the vegetables are bright.