NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Brown rice

0.5 cup Red bell pepper

0.5 cup Snap peas

0.5 cup Pineapple chunks

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Arrowroot powder

PREPARATION

• 1

  Cook the brown rice according to package instructions and set aside.

• 2

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

• 3

  Season the diced chicken breast with sea salt and black pepper.

• 4

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

• 5

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

• 6

  Remove the cooked chicken from the skillet and set it aside on a plate.

• 7

  In the same skillet, add the minced garlic, chopped bell peppers, snap peas, and pineapple chunks.

• 8

  Stir-fry the vegetables and fruit for 3-4 minutes until they are crisp-tender and slightly caramelized.

• 9

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

• 10

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

• 11

  Serve the hot stir-fry immediately over the bed of cooked brown rice.