NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot starch

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.25 cup fresh pineapple

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

0.5 cup cooked white rice

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and place them in a bowl.

• 2

  Toss the chicken with arrowroot starch, sea salt, and black pepper until evenly coated.

• 3

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

• 4

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

• 5

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

• 6

  Remove the chicken from the pan and set aside.

• 7

  In the same skillet, add the sliced bell peppers, red onion, and pineapple chunks.

• 8

  Sauté the vegetables for 3-4 minutes until they are tender-crisp and the pineapple begins to caramelize.

• 9

  Return the chicken to the skillet and pour the prepared sauce over the mixture.

• 10

  Stir constantly for 1-2 minutes until the sauce thickens and coats all ingredients in a glossy glaze.

• 11

  Serve the stir-fry immediately over the warm cooked white rice.