NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp avocado oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 cup cooked brown rice

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, minced fresh ginger, and minced garlic to create the sauce.

• 2

  Pat the diced chicken breast dry with a paper towel, then toss in a bowl with arrowroot powder, sea salt, and black pepper until each piece is lightly coated.

• 3

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

• 4

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

• 5

  Add the sliced red bell peppers and snap peas to the pan, stir-frying for 2-3 minutes until the vegetables are bright and tender-crisp.

• 6

  Pour in the pineapple chunks and the prepared sauce, tossing everything together for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze.

• 7

  Serve the hot stir-fry over the portioned warm brown rice and enjoy immediately.