NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup brown rice

1 tsp avocado oil

1 tsp toasted sesame oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp tomato paste

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, grated fresh ginger, and minced garlic to create the stir-fry sauce.

• 2

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

• 3

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

• 4

  Add the diced red bell pepper and snap peas to the skillet, sautéing for 3 to 4 minutes until the vegetables are tender-crisp.

• 5

  Stir in the pineapple chunks and the prepared sauce, tossing all ingredients together for 1 to 2 minutes until the sauce thickens and glazes the chicken and vegetables.

• 6

  Serve the stir-fry immediately over the cooked brown rice and finish with a drizzle of toasted sesame oil for aromatic depth.