NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple

1 tbsp honey

1 tbsp tomato paste

1 tbsp rice vinegar

1 tbsp coconut aminos

1 tsp sesame oil

0.5 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the honey, tomato paste, rice vinegar, coconut aminos, minced fresh ginger, minced garlic, and arrowroot powder until the sauce is smooth.

• 2

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

• 3

  Heat the sesame 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, stirring occasionally, until the pieces are golden brown and cooked through.

• 5

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

• 6

  Stir in the fresh pineapple chunks and pour the prepared sweet and sour sauce over the mixture.

• 7

  Simmer for 1-2 minutes, tossing constantly, until the sauce thickens into a glossy glaze that coats the chicken and vegetables beautifully.

• 8

  Serve the stir-fry immediately over the warm cooked brown rice for a complete, clean-eating meal.