NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.5 cup Fresh pineapple chunks

0.25 cup Red onion

1 clove Garlic

1 tsp Fresh ginger

0.5 tbsp Honey

1 tbsp Tamari

1 tbsp Apple cider vinegar

0.5 tsp Sesame oil

0.5 tsp Arrowroot powder

0.25 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Water

PREPARATION

• 1

  Whisk together the honey, tamari, apple cider vinegar, arrowroot powder, and water in a small bowl to create the sweet and sour sauce.

• 2

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

• 3

  Heat the sesame 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, then remove and set aside.

• 5

  In the same skillet, sauté the diced bell peppers, red onion, minced garlic, and grated ginger until the vegetables are tender-crisp.

• 6

  Add the fresh pineapple chunks and the cooked chicken back into the skillet with the vegetables.

• 7

  Pour the prepared sauce over the mixture and stir constantly for 1-2 minutes until the glaze thickens and coats all ingredients evenly.

• 8

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