NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp sesame oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup broccoli florets

0.5 cup fresh pineapple chunks

0.5 cup cooked brown rice

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp raw honey

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes and season with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the pan and sear for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set it aside on a plate.

• 6

  Add the bell peppers and broccoli to the same skillet, sautéing for 3-4 minutes until they are tender-crisp.

• 7

  Stir in the pineapple chunks and return the cooked chicken to the pan.

• 8

  Pour the sauce over the mixture and toss constantly for 1-2 minutes until the sauce thickens into a glossy glaze.

• 9

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