NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

1 tsp sesame oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and cut into bite-sized cubes.

• 2

  In a small bowl, toss the chicken with sea salt, black pepper, and arrowroot powder until evenly coated.

• 3

  Whisk together the coconut aminos, rice vinegar, honey, minced ginger, and minced garlic to create the sauce.

• 4

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

• 5

  Add the chicken to the skillet and cook until golden and crispy on all sides, then remove and set aside.

• 6

  In the same skillet, sauté the bell peppers, snap peas, and pineapple for 3-4 minutes until the vegetables are tender-crisp.

• 7

  Return the chicken to the pan and pour the sauce over the mixture, stirring constantly until the sauce thickens and glazes the ingredients.

• 8

  Serve the stir-fry immediately over a bed of warm brown rice.