NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Red bell pepper

0.25 cup Red onion

0.5 cup Fresh pineapple

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Tomato paste

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame oil

0.25 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, honey, grated ginger, and minced garlic to create the sweet and sour sauce.

• 2

  Season the diced chicken breast evenly with the sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, then remove the chicken from the pan and set aside.

• 5

  In the same skillet, add the bell peppers and red onion, cooking for 3 minutes until slightly softened but still crisp.

• 6

  Stir in the fresh pineapple chunks and cook for another minute to caramelize the edges.

• 7

  Return the chicken to the skillet, pour the prepared sauce over the mixture, and stir constantly for 1-2 minutes until the glaze thickens and coats everything evenly.

• 8

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