NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

0.25 cup pineapple juice

2 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized cubes and place them in a small bowl.

• 2

  Toss the chicken cubes with arrowroot powder, sea salt, and black pepper until every piece is evenly coated.

• 3

  In a separate small jar or bowl, whisk together the pineapple juice, coconut aminos, apple cider vinegar, honey, grated fresh ginger, and minced garlic 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 for 3-4 minutes per side until the edges are golden brown and crispy.

• 6

  Add the sliced red bell peppers, snap peas, and pineapple chunks to the pan with the chicken, sautéing for an additional 2-3 minutes until the vegetables are tender-crisp.

• 7

  Pour the prepared sauce over the chicken and vegetables, stirring constantly as the sauce bubbles and thickens into a glossy glaze.

• 8

  Remove from heat once the sauce has fully coated the ingredients and serve immediately.