NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup cooked brown rice

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup fresh pineapple

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot starch

1 tsp avocado oil

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, rice vinegar, honey, and arrowroot starch to create the sweet and sour sauce base.

• 2

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

• 3

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

• 4

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

• 5

  Remove the chicken from the pan and set it aside on a plate.

• 6

  In the same skillet, add the minced ginger, garlic, bell peppers, and pineapple chunks, sautéing for 3 to 4 minutes until the peppers are tender-crisp.

• 7

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

• 8

  Toss all ingredients together for 1 to 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.