NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

1 tsp sesame oil

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 clove garlic

0.5 tsp fresh ginger

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, honey, and arrowroot powder to create the stir-fry sauce.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 6 minutes.

• 5

  Remove the chicken from the pan and set it aside on a plate.

• 6

  In the same skillet, add the sliced red bell peppers, snap peas, and pineapple chunks, stir-frying for 3 to 4 minutes until the vegetables are tender-crisp.

• 7

  Stir in the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.

• 8

  Return the chicken to the skillet and pour the prepared sauce over the mixture, stirring constantly for 1 minute until the sauce thickens and coats all ingredients.

• 9

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