NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Toasted sesame oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.5 cup Broccoli florets

0.25 cup Pineapple chunks

1 clove Garlic

0.5 tsp Fresh ginger

2 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Honey

1 tsp Arrowroot powder

0.33 cup Cooked brown rice

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Whisk the coconut aminos, rice vinegar, honey, and arrowroot powder in a small bowl to create the sweet and sour sauce.

• 2

  Season the diced chicken breast evenly with the sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5-6 minutes.

• 5

  Remove the chicken from the pan and set it aside on a plate.

• 6

  In the same pan, add the red and green bell peppers along with the broccoli florets, stir-frying for 3-4 minutes until tender-crisp.

• 7

  Stir in the minced garlic, grated fresh ginger, and pineapple chunks, cooking for an additional minute until fragrant.

• 8

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

• 9

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze that coats the ingredients.

• 10

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