NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot starch

0.5 tbsp avocado oil

0.5 cup red bell pepper

0.25 cup red onion

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp tomato paste

1 tsp fresh ginger

1 whole garlic clove

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked brown rice

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes and pat them dry with a paper towel.

• 3

  Season the chicken with sea salt and black pepper, then toss in arrowroot starch until each piece is lightly and evenly coated.

• 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 pan in a single layer and cook for 5-6 minutes, turning occasionally, until the exterior is golden brown and crispy.

• 6

  Add the sliced bell peppers, red onion, and pineapple chunks to the skillet with the chicken, sautéing for an additional 3 minutes until the vegetables are tender-crisp.

• 7

  Pour the prepared sauce over the mixture and toss constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

• 8

  Remove from heat and serve the stir-fry immediately over a bed of warm cooked brown rice.