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

0.25 cup red onion

0.25 cup pineapple chunks

1 tsp sesame oil

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

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 powder to create the stir-fry sauce.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear for 4-5 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the sliced bell peppers, red onion, minced ginger, and minced garlic, sautéing for 3 minutes until the vegetables are tender-crisp.

• 6

  Add the pineapple chunks and the cooked chicken back into the pan.

• 7

  Pour the sauce over the mixture and toss constantly for 1-2 minutes until the glaze thickens and coats everything beautifully.

• 8

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