NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

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 Sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Arrowroot powder

PREPARATION

• 1

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

• 2

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

• 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 golden brown and cooked through, about 5-7 minutes.

• 5

  Remove the chicken from the pan and set aside, then add the diced bell peppers and red onion to the same skillet.

• 6

  Stir-fry the vegetables for 3-4 minutes until tender-crisp, then add the pineapple chunks.

• 7

  Return the chicken to the skillet and pour the sauce over the mixture, stirring constantly until the sauce thickens and coats everything evenly.

• 8

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