NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup snap peas

0.25 cup pineapple juice

1 tbsp tamari

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.33 cup cooked brown rice

PREPARATION

• 1

  In a small bowl, whisk together the pineapple juice, tamari, rice vinegar, honey, and arrowroot powder until the starch is fully dissolved.

• 2

  Season the diced chicken breast evenly with the sea salt and black pepper.

• 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 and sear for 5-6 minutes, stirring occasionally, until the pieces are golden brown and cooked through.

• 5

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

• 6

  Sauté the vegetables for 3-4 minutes until they are tender-crisp and maintain their bright color.

• 7

  Return the cooked chicken to the skillet and pour the prepared sauce mixture over the ingredients.

• 8

  Stir constantly for 1-2 minutes as the sauce bubbles and thickens into a glossy, translucent glaze that coats everything.

• 9

  Serve the stir-fry immediately over the warm cooked brown rice for a complete, balanced meal.