NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup red bell pepper

0.25 cup fresh pineapple chunks

0.5 cup snap peas

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp honey

0.5 tsp arrowroot powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, apple cider vinegar, honey, arrowroot powder, grated ginger, and minced garlic to create the stir-fry sauce.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Add the sliced red bell peppers, snap peas, and pineapple chunks to the skillet, cooking for an additional 3 to 4 minutes until the vegetables are tender-crisp.

• 6

  Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1 minute until the glaze thickens and coats the ingredients.

• 7

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