NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked brown rice

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup fresh pineapple

2 tsp avocado oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tbsp tomato paste

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, tomato paste, minced ginger, and minced garlic to create the sweet and sour sauce.

• 2

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

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Serve the stir-fry immediately over the warm cooked brown rice and garnish with sesame seeds.