NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.5 tbsp avocado oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp tomato paste

0.5 cup cooked jasmine rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Heat the avocado 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 5-6 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 pan.

• 5

  Sauté the vegetables for 3-4 minutes until they are tender-crisp and vibrant.

• 6

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and tomato paste to create the sweet and sour sauce.

• 7

  Return the chicken to the pan along with the pineapple chunks and pour the prepared sauce over the mixture.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens and creates a glossy glaze over the chicken and vegetables.

• 9

  Serve the stir-fry immediately over the warm jasmine rice and garnish with a sprinkle of sesame seeds.