NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.25 tbsp avocado oil

1 cup red bell pepper

0.5 cup sugar snap peas

0.25 cup pineapple chunks

0.5 tbsp honey

1 tbsp apple cider vinegar

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp arrowroot powder

PREPARATION

• 1

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

• 2

  Pat the chicken breast cubes dry with a paper towel and toss them in a bowl with the arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the chicken to the skillet in a single layer and cook for 5-6 minutes, turning occasionally, until the edges are golden brown and crispy.

• 5

  Toss in the sliced bell peppers and sugar snap peas, sautéing for 3-4 minutes until the vegetables are tender-crisp and vibrant.

• 6

  Stir in the pineapple chunks and pour the sauce over the mixture, tossing constantly for 1-2 minutes until the glaze thickens and coats everything beautifully.

• 7

  Remove from heat and serve immediately while the chicken is at its peak crispiness.