NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.25 cup Cooked brown rice

0.5 cup Red bell pepper

0.5 cup Fresh pineapple

0.25 cup Snap peas

0.25 tsp Avocado oil

1 tbsp Coconut aminos

1 tbsp Rice vinegar

0.5 tsp Honey

0.5 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh ginger

1 clove Garlic

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes and season evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Add the chopped red bell pepper, snap peas, and pineapple chunks to the pan with the chicken.

• 6

  Sauté the mixture for 3-4 minutes until the vegetables are crisp-tender and the pineapple is slightly caramelized.

• 7

  Pour the prepared sauce over the chicken and vegetables, tossing constantly for 1 minute until the sauce thickens into a glossy glaze.

• 8

  Remove from heat and serve the stir-fry immediately over the warm cooked brown rice.