NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp 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 honey

1 tsp fresh ginger

1 clove garlic

0.25 cup brown rice

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized pieces and place them in a bowl. Toss with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the chicken to the skillet in a single layer and cook for 5-6 minutes, turning occasionally, until the edges are crispy and golden brown.

• 5

  Add the sliced bell peppers, snap peas, and pineapple chunks to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the sauce over the chicken and vegetables. Stir constantly for 1-2 minutes as the sauce bubbles and thickens into a glossy glaze.

• 7

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