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 Fresh pineapple chunks

0.5 cup Snap peas

1 tsp Avocado oil

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Raw honey

1 tsp Arrowroot powder

1 tsp Grated fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Whisk coconut aminos, rice vinegar, honey, arrowroot powder, grated ginger, and minced garlic in a small bowl to create the sauce.

• 2

  Season the diced chicken breast with sea salt and black pepper.

• 3

  Heat avocado oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 6-8 minutes.

• 5

  Remove the chicken from the pan and set it aside.

• 6

  Add the red bell pepper, green bell pepper, snap peas, and pineapple to the same skillet, sautéing for 3-4 minutes until crisp-tender.

• 7

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

• 8

  Stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats the ingredients.

• 9

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