NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked white rice

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 cup pineapple chunks

1 tbsp honey

1 tbsp apple cider vinegar

1 tbsp coconut aminos

1 tbsp tomato paste

1 tsp sesame oil

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the honey, apple cider vinegar, coconut aminos, tomato paste, and arrowroot powder until smooth.

• 3

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

• 4

  Add the chicken to the skillet and cook until browned on all sides, about 5-6 minutes.

• 5

  Stir in the sliced red bell pepper, green bell pepper, red onion, minced garlic, and grated ginger; sauté for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Add the pineapple chunks to the skillet and pour the prepared sauce over the mixture.

• 7

  Simmer for 2 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.

• 8

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