NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tsp avocado oil

0.25 cup cooked brown rice

1 cup red bell pepper

0.25 cup pineapple chunks

0.5 cup sugar snap peas

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp raw honey

1 tsp arrowroot powder

2 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, raw honey, and arrowroot powder until smooth.

• 2

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

• 3

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

• 4

  Add the chicken to the pan and sear until golden brown and cooked through, approximately 5-6 minutes, then remove and set aside.

• 5

  In the same pan, add the sliced bell peppers and sugar snap peas, stir-frying for 3 minutes until tender-crisp.

• 6

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

• 7

  Return the chicken to the pan along with the pineapple chunks and pour the sauce over the mixture.

• 8

  Toss everything together for 1-2 minutes until the sauce has thickened into a glossy glaze.

• 9

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