NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp cornstarch

0.5 tbsp avocado oil

1 cup bell pepper

0.25 cup red onion

0.25 cup pineapple chunks

1 tbsp tomato puree

1 tbsp rice vinegar

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and place them in a bowl. Toss with sea salt, black pepper, and cornstarch until each piece is evenly coated.

• 2

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

• 3

  Heat the avocado oil in a large non-stick skillet or wok over medium-high heat until it begins to shimmer.

• 4

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

• 5

  Add the sliced bell peppers and red onion to the skillet. Sauté for 3-4 minutes until the vegetables are tender-crisp and the colors remain vibrant.

• 6

  Pour the prepared sauce over the chicken and vegetables, then stir in the pineapple chunks.

• 7

  Continue to cook for 1-2 minutes, tossing constantly, until the sauce thickens into a glossy glaze that coats all ingredients thoroughly.

• 8

  Remove from heat and serve immediately while the chicken maintains its signature crunch.