NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Bell peppers

0.5 cup Pineapple chunks

1 cup Broccoli florets

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Sesame oil

1 tsp Arrowroot starch

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked brown rice

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, arrowroot starch, minced ginger, and minced garlic to create the stir-fry sauce.

• 2

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

• 5

  Remove the chicken from the pan and set aside, then add the bell peppers and broccoli to the same skillet, sautéing until tender-crisp.

• 6

  Stir in the pineapple chunks and return the cooked chicken to the skillet with the vegetables.

• 7

  Pour the prepared sauce over the mixture and toss continuously for 1 to 2 minutes until the glaze thickens and coats everything evenly.

• 8

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