NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup cooked brown rice

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp raw honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

0.5 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, about 5 to 6 minutes, then remove from the pan and set aside.

• 5

  Add the sliced red bell pepper, snap peas, and pineapple chunks to the same skillet and sauté for 3 minutes until the vegetables are crisp-tender.

• 6

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

• 7

  Stir constantly for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

• 8

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