NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.5 tbsp avocado oil

1 cup red bell pepper

0.5 cup yellow onion

0.5 cup sugar snap peas

2 tbsp pineapple juice

1 tbsp apple cider vinegar

1 tbsp coconut aminos

1 tbsp tomato paste

1 tsp honey

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Cut the chicken breast into 1-inch cubes and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  In a small jar, whisk together the pineapple juice, apple cider vinegar, coconut aminos, tomato paste, and honey until smooth.

• 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 golden brown and crispy.

• 5

  Toss in the sliced bell pepper, onion, and sugar snap peas, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Add the minced garlic and grated ginger to the pan, sautéing for 30 seconds until fragrant.

• 7

  Pour the prepared sauce over the chicken and vegetables, tossing constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 8

  Remove from heat and serve immediately while the chicken is at its crispiest.