NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup cooked brown rice

0.5 cup red bell pepper

0.5 cup pineapple chunks

0.5 cup snap peas

1 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tbsp honey

1 tsp toasted sesame oil

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, apple cider vinegar, honey, minced fresh ginger, minced garlic, and arrowroot powder until smooth.

• 2

  Cut the chicken breast into bite-sized pieces 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.

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove the chicken and set aside.

• 5

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

• 6

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

• 7

  Pour the prepared sauce over the mixture and toss constantly for 1-2 minutes until the sauce thickens into a glossy glaze.

• 8

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