NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

2 tsp avocado oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp ginger

1 clove garlic

0.25 cup brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into 1-inch cubes.

• 2

  In a medium bowl, toss the chicken cubes with sea salt, black pepper, and arrowroot powder until evenly coated.

• 3

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

• 4

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

• 5

  Remove the chicken from the pan and set aside on a plate.

• 6

  In the same skillet, add the sliced red bell pepper and snap peas, sautéing for 3 minutes until tender-crisp.

• 7

  Stir in the minced ginger, garlic, and pineapple chunks, cooking for another minute until fragrant.

• 8

  Whisk together the coconut aminos and rice vinegar in a small bowl, then pour the mixture into the skillet.

• 9

  Return the crispy chicken to the pan and toss everything together for 1-2 minutes until the sauce thickens and coats the ingredients.

• 10

  Serve the stir-fry immediately over the warm cooked brown rice.