NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup bell peppers

0.5 cup snap peas

0.5 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

PREPARATION

• 1

  Dice the chicken breast into 1-inch bite-sized pieces and place them in a medium bowl.

• 2

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

• 3

  In a small glass jar or bowl, whisk together the coconut aminos, rice vinegar, honey, grated fresh 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 until it begins to shimmer.

• 5

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

• 6

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

• 7

  To the same skillet, add the sliced bell peppers and snap peas, sautéing for 3-4 minutes until they are tender-crisp and bright in color.

• 8

  Stir in the pineapple chunks and return the cooked chicken to the skillet.

• 9

  Pour the prepared sauce over the mixture and toss constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats the ingredients.

• 10

  Remove from heat, drizzle with sesame oil, and garnish with sesame seeds before serving immediately.