NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup red bell pepper

0.5 cup pineapple chunks

0.25 cup red onion

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked brown rice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5-6 minutes, then remove from the pan and set aside.

• 5

  Add the sliced red bell pepper and red onion to the same skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Stir in the pineapple chunks and cook for another minute to warm through.

• 7

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

• 8

  Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables beautifully.

• 9

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