NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp ginger root

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Whisk the coconut aminos, rice vinegar, honey, grated ginger, and minced garlic in a small bowl until the honey is fully dissolved.

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken cubes to the hot pan in a single layer and sear for 5-6 minutes, turning occasionally until golden and cooked through.

• 5

  Transfer the cooked chicken to a plate and add the bell peppers, red onion, and pineapple chunks to the same skillet.

• 6

  Sauté the produce for 3-4 minutes until the vegetables are tender-crisp and the pineapple edges are slightly caramelized.

• 7

  Return the chicken to the skillet and pour the prepared sauce over the mixture, stirring constantly to glaze.

• 8

  Simmer the stir-fry for 1-2 minutes until the sauce reduces slightly and coats every piece of chicken and vegetable.

• 9

  Serve the stir-fry over the warm brown rice and sprinkle with sesame seeds for a nutty crunch.