NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

1 cup broccoli florets

0.25 cup fresh pineapple chunks

0.25 cup cooked brown rice

2 tbsp coconut aminos

1 tbsp rice vinegar

0.5 tsp honey

1 tsp arrowroot powder

0.5 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, arrowroot powder, and toasted sesame oil to create the stir-fry sauce.

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the bell peppers, broccoli, and pineapple, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Add the minced garlic and grated fresh ginger to the vegetables, stirring for 30 seconds until fragrant.

• 7

  Return the chicken to the skillet and pour the sauce over the mixture.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens and coats the ingredients evenly.

• 9

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