NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked brown rice

0.5 cup Red bell pepper

0.5 cup Broccoli florets

0.25 cup Pineapple chunks

1 tbsp Coconut aminos

1 tbsp Apple cider vinegar

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh ginger

1 clove Garlic

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, apple cider vinegar, honey, and arrowroot powder until smooth to create the stir-fry sauce.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear for 4-5 minutes until golden brown and cooked through.

• 5

  Add the minced garlic and grated ginger to the pan, cooking for 30 seconds until fragrant.

• 6

  Toss in the red bell pepper and broccoli florets, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 7

  Stir in the pineapple chunks and the prepared sauce, tossing constantly for 1-2 minutes as the sauce thickens and coats the ingredients.

• 8

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