NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

0.5 cup red bell pepper

0.5 cup pineapple chunks

0.25 cup red onion

2 tbsp coconut aminos

1 tbsp rice vinegar

0.5 tbsp raw honey

1 tsp arrowroot powder

0.33 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado 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

  Add the chopped red bell pepper, sliced red onion, and pineapple chunks to the skillet, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the prepared sauce over the chicken and vegetable mixture, tossing constantly for 1-2 minutes until the glaze thickens and coats everything beautifully.

• 7

  Serve the hot stir-fry immediately over the warm cooked brown rice and garnish with sesame seeds.