NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp arrowroot powder

0.5 tbsp extra virgin olive oil

1 cup red bell pepper

0.25 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season evenly with sea salt and black pepper.

• 2

  Place the chicken in a bowl and toss with arrowroot powder until every piece is lightly and evenly coated.

• 3

  In a small glass jar, whisk together the coconut aminos, rice vinegar, honey, minced ginger, and minced garlic to create the sauce.

• 4

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

• 5

  Add the chicken to the skillet in a single layer and cook undisturbed for 3 minutes to develop a crust, then flip and cook for another 4 minutes until golden and cooked through.

• 6

  Add the sliced red bell peppers and pineapple chunks to the pan, stir-frying for 2-3 minutes until the peppers are tender yet still crisp.

• 7

  Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1 minute until the sauce thickens into a glossy glaze.