NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked jasmine rice

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup fresh pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp toasted sesame oil

0.5 tsp arrowroot powder

0.25 tsp garlic powder

0.25 tsp ground ginger

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and arrowroot powder until smooth to create the glaze.

• 2

  Season the diced chicken breast evenly with garlic powder, ground ginger, sea salt, and black pepper.

• 3

  Heat the toasted 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 6 minutes.

• 5

  Add the diced bell peppers, snap peas, and pineapple chunks to the pan, cooking for 3 minutes until the vegetables are tender-crisp.

• 6

  Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1 minute until the sauce thickens into a glossy glaze.

• 7

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