NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked brown rice

1 cup bell pepper

0.25 cup fresh pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

0.5 tsp honey

1 tsp sesame oil

0.5 tsp arrowroot starch

1 clove garlic

0.5 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, tomato paste, honey, and arrowroot starch until smooth.

• 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.

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5-7 minutes.

• 5

  Remove the chicken from the pan and set aside; add the chopped bell peppers, minced garlic, and grated ginger to the same pan.

• 6

  Sauté the vegetables for 3-4 minutes until they are tender-crisp.

• 7

  Return the chicken to the skillet along with the pineapple chunks.

• 8

  Pour the prepared sauce over the mixture and stir constantly for 1-2 minutes until the glaze thickens and coats the ingredients.

• 9

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