NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp cornstarch

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

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized cubes and place them in a small bowl.

• 2

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

• 3

  In a small jar or bowl, 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 non-stick skillet or wok over medium-high heat until shimmering.

• 5

  Add the chicken to the skillet in a single layer and cook for 3-4 minutes per side until the edges are golden-brown and crispy.

• 6

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

• 7

  In the same skillet, add the sliced bell peppers, snap peas, and pineapple chunks, sautéing for 3 minutes until tender-crisp.

• 8

  Return the chicken to the skillet and pour the sauce over the mixture.

• 9

  Stir constantly for 1-2 minutes until the sauce thickens and glazes the chicken and vegetables beautifully.

• 10

  Serve immediately while hot and crispy.