NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup red bell pepper

0.5 cup fresh pineapple

0.5 cup sugar snap peas

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp raw honey

0.5 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

0.25 cup cooked brown rice

0.25 tsp sea salt

0.13 tsp red pepper flakes

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, arrowroot powder, and red pepper flakes until the starch is fully dissolved.

• 2

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

• 3

  Add the diced chicken breast and sea salt to the skillet, searing for 5-6 minutes until the edges are golden brown and the meat is cooked through.

• 4

  Toss in the sliced bell peppers, sugar snap peas, minced ginger, and garlic, sautéing for 3 minutes until the vegetables are vibrant and crisp-tender.

• 5

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

• 6

  Simmer for 1-2 minutes until the sauce thickens into a glossy, translucent glaze that coats every piece.

• 7

  Serve the stir-fry immediately over the warm cooked brown rice for a complete and balanced meal.