NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Brown rice

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Pineapple chunks

0.5 cup Broccoli florets

1 tbsp Honey

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Sesame oil

1 tsp Arrowroot powder

1 tsp Ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, rice vinegar, grated ginger, minced garlic, and arrowroot powder until the mixture is smooth.

• 2

  Heat the sesame oil in a large non-stick skillet or wok over medium-high heat until it begins to shimmer.

• 3

  Add the diced chicken breast to the skillet, seasoning it with sea salt and black pepper, and sauté until the pieces are golden brown and fully cooked through.

• 4

  Transfer the cooked chicken to a clean plate and set it aside for a moment.

• 5

  In the same skillet, add the red and green bell peppers, broccoli florets, and pineapple chunks, stir-frying for 3 to 4 minutes until the vegetables are tender-crisp.

• 6

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

• 7

  Toss everything together constantly for 1 to 2 minutes until the sauce has thickened into a glossy glaze that coats every ingredient evenly.

• 8

  Serve the sweet and sour stir-fry immediately over a base of warm, cooked brown rice.