NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Arrowroot powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Fresh pineapple chunks

1 tbsp Tamari

1 tbsp Rice vinegar

1 tbsp Tomato paste

1 tsp Honey

0.25 tsp Garlic powder

0.25 tsp Ground ginger

0.5 cup Cooked brown rice

PREPARATION

• 1

  In a small bowl, whisk together the tamari, rice vinegar, tomato paste, honey, garlic powder, and ground ginger to create the sauce.

• 2

  Cut the chicken breast into bite-sized pieces and toss them in a bowl with the arrowroot powder, sea salt, and black pepper until well coated.

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until the exterior is crispy and the chicken is cooked through.

• 5

  Add the diced bell peppers and pineapple chunks to the skillet, sautéing for an additional 3 minutes until the vegetables are tender-crisp.

• 6

  Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1 minute until the glaze thickens and coats everything evenly.

• 7

  Serve the crispy stir-fry immediately over the warm cooked brown rice.