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 fresh pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

1 tsp toasted sesame oil

1 tsp grated fresh ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, honey, and toasted sesame oil until the sauce is smooth and well combined.

• 2

  Dice the chicken breast into 1-inch bite-sized pieces and season evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet in a single layer and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through; transfer to a plate.

• 5

  In the same skillet, add the sliced red onion, red bell pepper, and green bell pepper, sautéing for 3-4 minutes until the vegetables are vibrant and crisp-tender.

• 6

  Stir in the minced garlic, grated fresh ginger, and pineapple chunks, cooking for an additional 1 minute until the aromatics are fragrant.

• 7

  Return the cooked chicken to the skillet and pour the prepared sweet and sour sauce over the top.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens slightly and coats every piece with a glossy sheen.

• 9

  Serve the stir-fry immediately over the warm cooked brown rice for a complete, balanced meal.