NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

0.25 cup Pineapple chunks

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

1 tsp Toasted sesame oil

0.5 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, minced ginger, and minced garlic to create the stir-fry sauce.

• 2

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

• 3

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

• 4

  Add the chicken cubes to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove the chicken and set it aside.

• 5

  In the same skillet, add the sliced bell peppers and red onion, sautéing for 3-4 minutes until they are tender-crisp.

• 6

  Add the pineapple chunks and the cooked chicken back into the skillet with the vegetables.

• 7

  Pour the prepared sauce over the mixture and toss constantly for 1-2 minutes until the sauce thickens slightly and coats all ingredients.

• 8

  Drizzle the stir-fry with toasted sesame oil and serve immediately over the warm cooked brown rice.