NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup brown rice

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup sugar snap peas

0.25 cup fresh pineapple chunks

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp water

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, minced ginger, minced garlic, and the arrowroot powder dissolved in water to create the sauce.

• 2

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

• 3

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

• 4

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

• 5

  Add the sliced bell peppers and sugar snap peas to the skillet, stir-frying for 3-4 minutes until they are tender-crisp.

• 6

  Stir in the fresh pineapple chunks and pour the prepared sauce over the mixture.

• 7

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

• 8

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