NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp arrowroot powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp toasted sesame oil

1 cup bell peppers

0.5 cup snap peas

0.25 cup pineapple chunks

1 tbsp tamari

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 cup cooked jasmine rice

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

  Add the chicken to the pan in a single layer and sear until golden brown and crispy on all sides, approximately 6 to 8 minutes.

• 4

  Remove the chicken from the pan and set aside on a plate; add the sliced bell peppers and snap peas to the same skillet.

• 5

  Sauté the vegetables for 3 to 4 minutes until tender-crisp, then stir in the pineapple chunks to warm through.

• 6

  In a small jar or bowl, whisk together the tamari, rice vinegar, honey, minced fresh ginger, and minced garlic.

• 7

  Return the crispy chicken to the skillet and pour the sauce over the mixture, tossing constantly until the glaze thickens and coats everything.

• 8

  Serve the hot stir-fry immediately over the cooked jasmine rice.