NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

0.5 cup Fresh pineapple chunks

1 tbsp Coconut aminos

1 tbsp Apple cider vinegar

1 tbsp Raw honey

1 tsp Toasted sesame oil

0.5 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh ginger

1 clove Garlic

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, apple cider vinegar, honey, and arrowroot powder until the mixture is smooth and combined.

• 3

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

• 4

  Add the chicken cubes to the skillet and cook until golden brown and cooked through, approximately 5-6 minutes.

• 5

  Add the sliced red and green bell peppers, red onion, minced ginger, and minced garlic to the pan, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Stir in the fresh pineapple chunks and cook for another minute until they are just warmed through.

• 7

  Pour the prepared sauce mixture over the stir-fry and toss constantly for 1-2 minutes until the glaze thickens and coats the chicken and vegetables beautifully.