NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Arrowroot starch

1 tbsp Avocado oil

1 cup Red bell pepper

0.25 cup Pineapple chunks

2 tbsp Coconut aminos

1 tbsp Apple cider vinegar

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and toss in a bowl with arrowroot starch, sea salt, and black pepper until evenly coated.

• 2

  In a small glass jar or bowl, whisk together the coconut aminos, apple cider vinegar, minced ginger, and minced garlic to create the stir-fry sauce.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken to the skillet in a single layer, cooking for 3-4 minutes per side until the edges are golden brown and crispy.

• 5

  Remove the chicken from the pan and set aside on a plate; add the chopped bell peppers and pineapple chunks to the same skillet.

• 6

  Sauté the vegetables and fruit for 3 minutes until the peppers are tender-crisp and the pineapple is slightly caramelized.

• 7

  Return the chicken to the pan and pour the sauce over the mixture, tossing constantly for 1 minute until the sauce thickens into a glossy glaze.