NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp sesame oil

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and arrowroot powder to create the sauce.

• 3

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

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes.

• 5

  Remove the chicken from the pan and set aside.

• 6

  In the same skillet, add the sliced bell peppers, red onion, minced garlic, and grated ginger.

• 7

  Sauté the vegetables for 3-4 minutes until crisp-tender, then stir in the pineapple chunks.

• 8

  Return the chicken to the skillet and pour the sauce over the mixture.

• 9

  Toss everything together for 1-2 minutes until the sauce has thickened and coated the ingredients.

• 10

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