NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tsp Avocado oil

1 cup Bell peppers

1 cup Broccoli florets

0.5 cup Pineapple chunks

1 tbsp Tamari

1 tbsp Rice vinegar

1 tbsp Honey

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and cut into bite-sized cubes.

• 2

  Place the chicken in a bowl and toss with arrowroot powder, sea salt, and black pepper until every piece is evenly coated.

• 3

  In a small jar or bowl, whisk together the tamari, rice vinegar, honey, sesame oil, grated ginger, and minced garlic to create the stir-fry sauce.

• 4

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

• 5

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

• 6

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

• 7

  Add the bell peppers, broccoli, and pineapple to the same pan, sautéing for 4-5 minutes until the vegetables are tender-crisp.

• 8

  Return the crispy chicken to the pan 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.