NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked brown rice

0.5 cup sliced bell pepper

0.5 cup fresh pineapple chunks

0.5 cup sugar snap peas

1 tbsp coconut aminos

1 tsp honey

1 tsp rice vinegar

1 tsp arrowroot starch

1 tsp toasted sesame oil

1 clove garlic

1 tsp grated fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, rice vinegar, and arrowroot starch until smooth.

• 2

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

• 3

  Season the chicken breast with sea salt and black pepper, then add to the skillet and cook until golden brown and cooked through.

• 4

  Add the minced garlic and grated ginger to the skillet, sautéing for 30 seconds until fragrant.

• 5

  Toss in the bell peppers, sugar snap peas, and pineapple chunks, cooking for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the sauce over the mixture and stir constantly for 1 minute until the glaze has thickened and coated everything beautifully.

• 7

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