NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup snap peas

0.25 cup fresh pineapple chunks

1 tbsp low-sodium tamari

1 tbsp rice vinegar

1 tsp raw honey

1 tsp minced fresh ginger

1 tsp minced garlic

0.5 tsp toasted sesame oil

0.5 tsp sesame seeds

0.5 cup cooked brown rice

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized pieces.

• 2

  In a small bowl, whisk together the tamari, rice vinegar, honey, minced ginger, and minced garlic to create the stir-fry sauce.

• 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.

• 5

  Remove the chicken from the pan and set it aside on a plate.

• 6

  Add the red and green bell peppers and snap peas to the same skillet, sautéing for 3-4 minutes until they are crisp-tender.

• 7

  Stir in the pineapple chunks and cook for another minute to warm them through and release their sweetness.

• 8

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

• 9

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

• 10

  Remove the skillet from the heat and drizzle the toasted sesame oil over the top.

• 11

  Serve the stir-fry over the cooked brown rice and garnish with sesame seeds before serving.