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

0.5 cup Pineapple chunks

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Tomato paste

1 tsp Honey

1 tsp Sesame oil

1 tsp Ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Arrowroot powder

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, honey, and arrowroot powder until smooth to create the sauce.

• 2

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

• 3

  Season the diced chicken breast with sea salt and black pepper, then add it to the skillet and cook until golden brown and no longer pink.

• 4

  Remove the chicken from the skillet and set aside on a plate.

• 5

  Add the red bell pepper, green bell pepper, red onion, ginger, and garlic to the same skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Stir in the pineapple chunks and cook for 1 minute to allow them to warm through and slightly caramelize.

• 7

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

• 8

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze that coats every piece.

• 9

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