NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp avocado oil

0.5 cup red bell pepper

0.5 cup snap peas

2 tbsp pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.33 cup cooked jasmine rice

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and place them in a bowl.

• 2

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

• 3

  In a small jar, whisk together the coconut aminos, rice vinegar, honey, minced ginger, and minced garlic to create the sauce.

• 4

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

• 5

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally until golden brown and cooked through.

• 6

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

• 7

  Pour the sauce over the chicken and vegetables, stirring constantly for 1 minute until the glaze thickens and coats everything beautifully.

• 8

  Serve the stir-fry immediately over the warm, fluffy jasmine rice.