NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

  Dice chicken into 1-inch cubes and toss with arrowroot powder, salt, and pepper until lightly coated.

• 2

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

• 3

  Add chicken to the pan and sear for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 4

  In the same pan, sauté bell peppers and snap peas for 3 minutes until tender-crisp.

• 5

  Whisk together coconut aminos, rice vinegar, honey, minced ginger, and garlic in a small bowl.

• 6

  Return chicken to the pan, add pineapple chunks, and pour the sauce over the mixture.

• 7

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

• 8

  Garnish with sesame seeds and sliced green onions before serving.