NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Cooked brown rice

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Pineapple chunks

1 tbsp Honey

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Sesame oil

0.5 tsp Garlic powder

0.25 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Arrowroot powder

PREPARATION

• 1

  Prepare the brown rice according to package instructions and set aside.

• 2

  Dice the chicken breast into bite-sized pieces and season evenly with garlic powder, ground ginger, sea salt, and black pepper.

• 3

  In a small mixing bowl, whisk together the honey, tamari, rice vinegar, and arrowroot powder until smooth to create the sauce.

• 4

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

• 5

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

• 6

  Add the sliced red and green bell peppers along with the pineapple chunks to the skillet, cooking for another 3 to 4 minutes until the peppers are tender-crisp.

• 7

  Pour the prepared sauce over the chicken and vegetable mixture, stirring constantly for 1 to 2 minutes until the sauce thickens and becomes glossy.

• 8

  Remove from heat and serve the stir-fry immediately over the warm cooked brown rice.