NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Cooked jasmine rice

0.5 cup Fresh pineapple chunks

0.5 cup Diced red bell pepper

0.5 cup Sugar snap peas

1 tbsp Tamari

0.5 tbsp Honey

1 tbsp Apple cider vinegar

0.5 tsp Sesame oil

1 tsp Arrowroot powder

1 tsp Grated fresh ginger

1 clove Minced garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Water

PREPARATION

• 1

  In a small bowl, whisk together the tamari, honey, apple cider vinegar, grated ginger, and minced garlic.

• 2

  In a separate tiny cup, mix the arrowroot powder with the water until smooth, then stir it into the sauce mixture.

• 3

  Season the diced chicken breast evenly with the sea salt and black pepper.

• 4

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

• 5

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

• 6

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

• 7

  Add the diced bell peppers and sugar snap peas to the same skillet, cooking for 3-4 minutes until they are tender-crisp.

• 8

  Stir in the fresh pineapple chunks and the prepared sauce, allowing the liquid to simmer and thicken for about 1-2 minutes.

• 9

  Return the cooked chicken to the skillet and toss everything together until the ingredients are thoroughly coated in the glossy glaze.

• 10

  Serve the stir-fry immediately over the warm, fluffy jasmine rice.