NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup red bell pepper

0.5 cup pineapple chunks

0.25 cup red onion

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and arrowroot powder to create the sauce.

• 3

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

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes, then remove and set aside.

• 5

  In the same skillet, sauté the sliced red bell pepper, red onion, minced garlic, and grated ginger until the vegetables are tender-crisp.

• 6

  Stir in the pineapple chunks and return the chicken to the pan.

• 7

  Pour the 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.