NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

1 tsp toasted sesame oil

1 cup bell peppers

0.5 cup sugar snap peas

0.25 cup fresh pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp raw honey

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, honey, minced ginger, and minced garlic to create the sauce.

• 2

  Season the diced chicken breast evenly 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 for 5-6 minutes until golden brown and cooked through.

• 5

  Add the sliced bell peppers and sugar snap peas to the pan, stir-frying for 3-4 minutes until they are tender-crisp.

• 6

  Stir in the fresh pineapple chunks and pour the prepared sauce over the mixture, tossing to coat everything evenly.

• 7

  Simmer for 1-2 minutes until the sauce thickens slightly and the pineapple is warmed through.

• 8

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