NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

0.5 cup Sliced red bell pepper

0.5 cup Sliced green bell pepper

0.5 cup Fresh pineapple chunks

0.5 cup Sugar snap peas

1 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Rice vinegar

1 tsp Tomato paste

1 tsp Arrowroot powder

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 tsp Grated fresh ginger

PREPARATION

• 1

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

• 2

  Season the cubed chicken breast evenly with sea salt and black pepper.

• 3

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

• 4

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

• 5

  Toss in the red bell pepper, green bell pepper, and sugar snap peas, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Stir in the fresh pineapple chunks and pour the prepared sauce over the mixture.

• 7

  Simmer for 1-2 minutes until the sauce thickens and coats the chicken and vegetables beautifully.

• 8

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