NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Sesame oil

0.5 cup Red bell pepper

0.25 cup Red onion

0.5 cup Sugar snap peas

0.25 cup Fresh pineapple

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot powder

0.25 cup Cooked brown rice

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, minced ginger, and arrowroot powder 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.

• 4

  Add the chicken to the skillet and cook until browned on all sides and cooked through, about 5-7 minutes.

• 5

  Remove the chicken from the pan and set aside; add the bell pepper, red onion, and snap peas to the same skillet.

• 6

  Stir-fry the vegetables for 3-4 minutes until tender-crisp, then add the pineapple chunks and cook for another minute.

• 7

  Return the chicken to the skillet and pour the sauce over the mixture, tossing constantly until the glaze is thick and glossy.

• 8

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