NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.33 cup Cooked brown rice

1 tsp Sesame oil

0.5 cup Bell pepper

0.25 cup Fresh pineapple

0.5 cup Snap peas

0.25 cup Red onion

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Arrowroot powder

1 clove Garlic

0.5 tsp Fresh ginger

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Cook brown rice according to package instructions or use pre-cooked portions.

• 2

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

• 3

  Cut the chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.

• 4

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

• 5

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5-7 minutes, then remove and set aside.

• 6

  In the same skillet, add the diced bell peppers, red onion, and snap peas, sautéing for 3-4 minutes until tender-crisp.

• 7

  Stir in the fresh pineapple chunks and cook for another minute to warm through and slightly caramelize.

• 8

  Return the cooked chicken to the skillet and pour the prepared sweet and sour sauce over the mixture.

• 9

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze that coats the ingredients.

• 10

  Serve the stir-fry immediately over the warm brown rice for a complete, clean-eating meal.