NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

1 tbsp tamari

1 tbsp apple cider vinegar

1 tbsp tomato paste

1 tsp honey

1 clove garlic

0.5 cup brown rice

0.5 tsp sesame oil

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

  In a small glass jar, whisk together the tamari, apple cider vinegar, tomato paste, honey, and minced garlic until the sauce is smooth and emulsified.

• 3

  Heat the extra virgin olive oil in a large skillet or wok over medium-high heat, then add the chicken and cook for 5-6 minutes until golden brown and crispy.

• 4

  Add the sliced red bell pepper, snap peas, and pineapple chunks to the skillet and stir-fry for 3-4 minutes until the vegetables are tender-crisp.

• 5

  Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1 minute until the glaze thickens and coats every piece.

• 6

  Serve the stir-fry immediately over warm cooked brown rice and finish with a drizzle of toasted sesame oil for an aromatic touch.