NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup broccoli florets

0.5 cup snap peas

2 tbsp coconut aminos

1 tbsp rice vinegar

2 tbsp pineapple juice

1 tsp fresh ginger

1 clove garlic

0.5 cup cooked brown rice

PREPARATION

• 1

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

• 2

  In a small glass jar or bowl, whisk together the coconut aminos, rice vinegar, pineapple juice, minced ginger, and minced garlic to create the sauce.

• 3

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

• 4

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

• 5

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

• 6

  Add the red bell pepper, broccoli, and snap peas to the same skillet, sautéing for 3-4 minutes until they are tender-crisp and bright in color.

• 7

  Return the cooked chicken to the skillet and pour the prepared sauce over the chicken and vegetables.

• 8

  Stir constantly for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze.

• 9

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