NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp toasted sesame oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup sugar snap peas

0.25 cup fresh pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp raw honey

1 tsp grated fresh ginger

1 clove minced garlic

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, raw honey, grated ginger, and minced garlic to create the sauce.

• 2

  Cut the chicken breast into bite-sized cubes and season evenly with sea salt and black pepper.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken to the skillet and sear, stirring occasionally, until the pieces are golden brown and cooked through, approximately 5 to 6 minutes.

• 5

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

• 6

  In the same skillet, add the sliced bell peppers and sugar snap peas, stir-frying for 3 to 4 minutes until they are tender-crisp.

• 7

  Add the fresh pineapple chunks and the cooked chicken back into the skillet with the vegetables.

• 8

  Pour the prepared sauce over the mixture and toss continuously for 1 to 2 minutes until the glaze thickens and coats all ingredients evenly.

• 9

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