NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame oil

0.5 cup Red bell pepper

0.5 cup Snap peas

0.25 cup Fresh pineapple chunks

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot starch

1 tbsp Water

0.5 cup Cooked brown rice

PREPARATION

• 1

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

• 2

  In a separate small ramekin, mix the arrowroot starch with water to create a slurry and set aside.

• 3

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

• 4

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

• 5

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

• 6

  Toss in the red bell pepper, snap peas, and pineapple chunks, stir-frying for 3-4 minutes until the vegetables are tender-bright.

• 7

  Pour the sauce over the chicken and vegetables, then stir in the arrowroot slurry.

• 8

  Simmer for 1 minute until the sauce thickens into a glossy glaze that coats everything beautifully.

• 9

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