NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked brown rice

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup fresh pineapple chunks

0.5 cup snap peas

1 tsp sesame oil

1 tbsp coconut aminos

1 tsp honey

1 tbsp rice vinegar

1 tsp tomato paste

1 tsp minced fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, tomato paste, minced ginger, and minced garlic to create the sauce.

• 2

  Cut the chicken breast into bite-sized pieces and season evenly with 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 sauté for 5-6 minutes until golden brown and cooked through, then transfer to a plate.

• 5

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

• 6

  Return the chicken to the skillet and pour the prepared sauce over the mixture, tossing constantly for 1 minute until the glaze is thick and glossy.

• 7

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