NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup cooked brown rice

1 cup bell peppers

0.5 cup fresh pineapple chunks

0.5 cup sugar snap peas

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp rice vinegar

1 tsp honey

1 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, minced garlic, and grated ginger to create the 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 to 7 minutes.

• 5

  Add the sliced bell peppers and sugar snap peas to the skillet, cooking for an additional 3 minutes until they are tender-crisp.

• 6

  Stir in the fresh pineapple chunks and pour the prepared sauce over the mixture.

• 7

  Toss everything together for 2 minutes until the sauce has thickened slightly and glazed the ingredients.

• 8

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