NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup bell peppers

0.5 cup pineapple chunks

1 tbsp coconut aminos

1 tsp honey

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, rice vinegar, grated ginger, minced garlic, and arrowroot powder to create the sweet and sour 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 cooked chicken from the pan and set it aside on a plate.

• 6

  In the same skillet, add the sliced bell peppers and pineapple chunks, sautéing for 3 to 4 minutes until the peppers are tender-crisp.

• 7

  Return the chicken to the skillet and pour the prepared sauce over the chicken and vegetable mixture.

• 8

  Stir constantly for 1 to 2 minutes until the sauce thickens into a glossy glaze and coats all ingredients evenly.

• 9

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