NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0 tsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.5 cup Snap peas

0.25 cup Pineapple chunks

0.5 tbsp Honey

1 tbsp Tamari

1 tbsp Rice vinegar

1 tbsp Tomato paste

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Prepare the sauce by whisking the honey, tamari, rice vinegar, tomato paste, minced ginger, and minced garlic in a small bowl until smooth.

• 2

  Dice the chicken breast into 1-inch cubes and season evenly with the 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 cubes to the pan and sear until golden brown and cooked through, approximately 5 to 7 minutes, then remove the chicken and set aside.

• 5

  In the same pan, add the sliced red and green bell peppers along with the snap peas, sautéing for 3 to 4 minutes until they are tender-crisp.

• 6

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

• 7

  Pour the prepared sauce over the chicken and vegetables, tossing constantly for 1 to 2 minutes until the sauce thickens and coats everything evenly.

• 8

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