NUTRITION

SERVINGS

INGREDIENTS

5 oz Halal chicken breast

1.5 oz Brown rice noodles

0.5 cup Red bell pepper

0.5 cup Fresh pineapple chunks

0.25 cup Snap peas

0.5 tbsp Honey

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Toasted sesame oil

1 tsp Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Arrowroot powder

PREPARATION

• 1

  Cook the brown rice noodles according to package instructions until al dente, drain, and set aside.

• 2

  In a small bowl, whisk together the honey, tamari, rice vinegar, and arrowroot powder to create a smooth sauce.

• 3

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

• 4

  Season the cubed chicken with sea salt and black pepper, then add to the skillet and sear until golden and cooked through.

• 5

  Add the minced garlic and grated ginger to the skillet, sautéing for 30 seconds until fragrant.

• 6

  Toss in the sliced red bell pepper, snap peas, and pineapple chunks, cooking for 3 minutes until the vegetables are crisp-tender.

• 7

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

• 8

  Add the cooked noodles to the skillet and toss gently to ensure every strand is evenly coated in the sweet and sour sauce.