NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked brown rice

0.5 cup Red bell pepper

0.25 cup Yellow onion

0.25 cup Fresh pineapple chunks

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Tomato paste

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Dice the chicken breast into 1-inch cubes and season 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.

• 5

  Toss in the sliced red bell peppers and onions, cooking for another 3 minutes until the vegetables are tender-crisp.

• 6

  Stir in the fresh pineapple chunks and pour the prepared sauce over the mixture.

• 7

  Simmer for 1-2 minutes until the sauce thickens slightly and coats the chicken and vegetables.

• 8

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