NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 cup pineapple chunks

0.5 tsp sesame oil

1 tbsp coconut aminos

1 tbsp rice vinegar

0.5 tsp honey

1 tsp tomato paste

0.5 tsp fresh ginger

1 clove garlic

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Prepare the sauce by whisking coconut aminos, rice vinegar, honey, tomato paste, minced ginger, and minced garlic in a small bowl until smooth.

• 2

  Season the diced chicken breast 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 until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the cooked chicken from the pan and set it aside on a plate.

• 6

  In the same skillet, add the diced bell peppers and red onion, sautéing for 3 to 4 minutes until they are tender yet still crisp.

• 7

  Stir in the pineapple chunks and the prepared sauce, allowing the mixture to simmer for 2 minutes until the glaze thickens slightly.

• 8

  Return the chicken to the pan and toss thoroughly to coat every piece in the glossy sweet and sour glaze.

• 9

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