NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

0.5 cup Pineapple chunks

1 tbsp Tamari

1 tbsp Rice vinegar

1 tbsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.

• 2

  In a small bowl, whisk together the tamari, rice vinegar, honey, and arrowroot powder until smooth to create the stir-fry sauce.

• 3

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

• 4

  Add the chicken cubes to the skillet and cook for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside on a plate.

• 6

  Add the diced red and green bell peppers and red onion to the same skillet, sautéing for 3-4 minutes until they are crisp-tender.

• 7

  Stir in the minced garlic, grated ginger, and pineapple chunks, cooking for another 60 seconds until fragrant.

• 8

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

• 9

  Toss everything together constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.