NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp arrowroot powder

1 tbsp avocado oil

1 cup bell pepper

1 cup broccoli florets

2 tbsp pineapple juice

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp tomato paste

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

  In a small jar or bowl, whisk together the pineapple juice, coconut aminos, rice vinegar, and tomato paste until smooth to create the stir-fry sauce.

• 4

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

• 5

  Add the chicken to the skillet in a single layer and sear without moving for 2-3 minutes to develop a golden crust.

• 6

  Flip the chicken and continue cooking for another 3 minutes until crispy and cooked through, then remove from the pan and set aside.

• 7

  In the same skillet, add the chopped bell peppers, broccoli florets, minced garlic, and grated ginger, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 8

  Return the cooked chicken to the skillet and pour the prepared sauce over the mixture.

• 9

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