NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.5 cup fresh pineapple chunks

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together coconut aminos, rice vinegar, honey, and arrowroot powder until the starch is fully dissolved.

• 2

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

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 4

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

• 5

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

• 6

  In the same skillet, add the minced garlic, grated fresh ginger, sliced bell peppers, and sugar snap peas, sautéing for 3 minutes until vibrant and crisp-tender.

• 7

  Add the pineapple chunks and return the cooked chicken to the skillet.

• 8

  Give the sauce mixture a quick whisk and pour it over the chicken and vegetables.

• 9

  Toss everything constantly for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats every piece.

• 10

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