NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp toasted sesame oil

1 cup bell peppers

0.5 cup sugar snap peas

0.25 cup pineapple chunks

1 tbsp tamari

1 tbsp apple cider vinegar

2 tsp raw honey

1 tsp fresh ginger

1 clove garlic

0.33 cup cooked brown rice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the coated 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

  Remove the chicken from the pan and set aside on a plate; add the sliced bell peppers and sugar snap peas to the same skillet.

• 6

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

• 7

  Stir in the pineapple chunks and return the cooked chicken to the skillet.

• 8

  Pour the prepared sauce over the chicken and vegetables, tossing constantly for 1-2 minutes until the glaze thickens and coats every piece.

• 9

  Serve the hot stir-fry immediately over the portion of warm cooked brown rice.