NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup brown rice

1 cup bell peppers

0.5 cup pineapple chunks

0.5 cup snap peas

1 tsp toasted sesame oil

1 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

  Cook the brown rice according to package instructions and set aside.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and arrowroot powder until smooth.

• 3

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

• 4

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

• 5

  Add the chicken to the skillet and sear until golden brown and cooked through, about 5-7 minutes.

• 6

  Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 7

  Add the sliced bell peppers and snap peas, sautéing for 3-4 minutes until tender-crisp.

• 8

  Add the pineapple chunks and the prepared sauce to the skillet.

• 9

  Toss everything together for 1-2 minutes until the sauce has thickened and coated the ingredients.

• 10

  Serve the sweet and sour stir-fry over the cooked brown rice.