NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup cooked brown rice

0.5 cup chopped red bell pepper

0.5 cup chopped green bell pepper

0.5 cup fresh pineapple chunks

0.5 tsp sesame oil

2 tbsp coconut aminos

0.5 tsp honey

1 tbsp rice vinegar

0.5 tsp garlic powder

0.5 tsp ginger powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp arrowroot powder

PREPARATION

• 1

  Prepare the sauce by whisking the coconut aminos, honey, rice vinegar, garlic powder, ginger powder, and arrowroot powder together in a small bowl until smooth.

• 2

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

• 3

  Add the cubed chicken breast to the skillet, seasoning with sea salt and black pepper, and cook for 5-6 minutes until golden brown and cooked through.

• 4

  Add the red and green bell peppers to the pan and sauté for 3-4 minutes until they are tender yet remain crisp.

• 5

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

• 6

  Cook for an additional 1-2 minutes, stirring constantly, until the sauce has thickened and coated all ingredients evenly.

• 7

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