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 chunks

0.25 cup pineapple juice

1 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp honey

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp arrowroot powder

PREPARATION

• 1

  In a small bowl, whisk together the pineapple juice, coconut aminos, apple cider vinegar, honey, and arrowroot powder to create the glaze.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Add the sliced bell peppers, snap peas, minced ginger, and garlic to the pan, cooking for an additional 3 minutes until the vegetables are tender-crisp.

• 6

  Pour the glaze into the skillet and add the pineapple chunks, stirring constantly for 1 to 2 minutes until the sauce thickens and coats the chicken and vegetables.

• 7

  Remove from heat and serve the stir-fry immediately over the warm, cooked brown rice.