NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot starch

1 tbsp avocado oil

1 cup red bell pepper

0.5 cup snap peas

2 tbsp pineapple juice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and cut into bite-sized pieces.

• 2

  In a bowl, toss the chicken with arrowroot starch, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the chicken to the pan in a single layer and sear until golden brown and crispy on all sides, then remove and set aside.

• 5

  Add the sliced red bell pepper and snap peas to the same pan, sautéing for 3-4 minutes until tender-crisp.

• 6

  In a small jar, whisk together the pineapple juice, coconut aminos, rice vinegar, minced ginger, and minced garlic.

• 7

  Return the crispy chicken to the pan with the vegetables and pour the sauce over the top.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze that coats every piece.