NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

0.33 cup cooked brown rice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp tomato paste

0.5 tsp toasted sesame oil

0.25 tsp garlic powder

0.25 tsp ground ginger

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, tomato paste, garlic powder, and ground ginger to create the stir-fry sauce.

• 2

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

• 3

  Heat the olive oil in a large non-stick skillet or wok over medium-high heat.

• 4

  Add the chicken cubes to the skillet and sear until golden brown and cooked through, approximately 5-6 minutes.

• 5

  Remove the chicken from the pan and set aside on a plate; add the sliced bell peppers and snap peas to the same skillet.

• 6

  Stir-fry the vegetables for 3-4 minutes until they are tender-crisp, then stir in the pineapple chunks.

• 7

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

• 8

  Toss everything together for 1-2 minutes until the sauce thickens slightly and creates a glossy glaze over the chicken and vegetables.

• 9

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