NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp avocado oil

1 clove garlic

1 tsp fresh ginger

1 cup bell peppers

0.5 cup snap peas

0.25 cup pineapple

0.5 tbsp honey

1 tbsp apple cider vinegar

1 tbsp coconut aminos

1 tsp arrowroot powder

0.13 cup cooked brown rice

0.5 tsp toasted sesame oil

PREPARATION

• 1

  In a small bowl, whisk together the honey, apple cider vinegar, coconut aminos, and arrowroot powder to create the stir-fry sauce.

• 2

  Season the diced chicken breast evenly with the sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Stir in the minced garlic and fresh ginger, cooking for 30 seconds until the aromatics are fragrant.

• 6

  Add the sliced bell peppers, snap peas, and pineapple chunks to the pan.

• 7

  Stir-fry the mixture for 3 minutes until the vegetables are tender-crisp and vibrant in color.

• 8

  Pour the prepared sauce over the chicken and vegetables, tossing constantly until the sauce thickens into a glossy glaze.

• 9

  Serve the stir-fry immediately over warm brown rice and finish with a drizzle of toasted sesame oil.