NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup snap peas

0.25 cup fresh pineapple chunks

0.25 cup cooked brown rice

1 tbsp coconut aminos

1 tbsp rice vinegar

0.5 tbsp honey

1 tsp tomato paste

0.5 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

PREPARATION

• 1

  In a small mixing bowl, whisk together the coconut aminos, rice vinegar, honey, tomato paste, arrowroot powder, minced garlic, and grated ginger until smooth.

• 2

  Dice the chicken breast into bite-sized pieces and season evenly with 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 to the skillet and sauté until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

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

• 6

  Add the chopped red and green bell peppers along with the snap peas to the same skillet, sautéing for 3 to 4 minutes until they are tender-crisp.

• 7

  Add the fresh pineapple chunks and return the cooked chicken to the skillet, tossing to combine with the vegetables.

• 8

  Pour the prepared sauce over the chicken and vegetable mixture.

• 9

  Cook for an additional 1 to 2 minutes, stirring constantly, until the sauce thickens and becomes glossy.

• 10

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