NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked jasmine rice

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Fresh pineapple chunks

0.25 cup Red onion

1 tsp Avocado oil

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Raw honey

1 tbsp Tomato paste

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Whisk the coconut aminos, rice vinegar, honey, tomato paste, and arrowroot powder in a small bowl until the sauce is smooth.

• 2

  Dice the chicken breast into bite-sized pieces 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 it begins to shimmer.

• 4

  Add the chicken to the skillet and sauté for 5 to 6 minutes until golden brown and cooked through.

• 5

  Add the red and green bell peppers, red onion, and pineapple chunks to the pan and cook for 3 to 4 minutes until the vegetables are tender-crisp.

• 6

  Pour the prepared sauce over the chicken and vegetables, tossing constantly until the glaze thickens and becomes glossy.

• 7

  Serve the stir-fry immediately over the warm jasmine rice and garnish with sesame seeds.