NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.25 cup pineapple chunks

1 tbsp honey

1 tbsp tamari

1 tbsp tomato paste

1 tbsp apple cider vinegar

1 tsp sesame oil

0.25 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the honey, tamari, tomato paste, apple cider vinegar, garlic powder, and ground ginger to create the sauce.

• 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 until shimmering.

• 4

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

• 5

  Remove the chicken from the skillet and set aside, then add the sliced bell peppers and red onion to the same pan.

• 6

  Cook the vegetables for 3 to 4 minutes until they are tender-crisp, then stir in the pineapple chunks.

• 7

  Return the chicken to the skillet and pour the prepared sauce over the mixture, tossing everything together until the sauce thickens and coats the ingredients.

• 8

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