NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp 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 tsp 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

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

• 2

  Cut the chicken breast into bite-sized pieces and toss in a bowl with sea salt, black pepper, and arrowroot powder until evenly coated.

• 3

  Heat the sesame oil in a large skillet or wok over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

  Add the sliced red bell pepper, snap peas, and pineapple chunks to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 5

  Pour the sauce over the chicken and vegetables, tossing constantly for 1-2 minutes until the glaze thickens and coats everything beautifully.

• 6

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