This Asian-inspired dish packs lots of flavor in very little calories!

 

Here's what you'll need:

5 oz Chicken Breast, cut into 1 in. pieces

1/4 c. reduced-sodium soy sauce

 2 tbsp. white wine vinegar

 2 tbsp. mirin

1 tsp. Sriracha

 2 crushed garlic cloves

 1/2 small red onion, chopped

1 red pepper, chopped

1 green pepper, chopped

1 yellow squash, chopped

 1 can chunk pineapple

EVOO or Coconut Oil

 

First, Add about a tbsp. of EVOO or Coconut Oil to a skillet over medium-high heat.

Add your chicken and cook for about 7-10 minutes, stirring often, until chicken is cooked through.

Then add all of your vegetables. 

Cook for another 5-7 minutes, adding pineapple in the last minute so that it gets warm.

Drain any excess liquid. 

Add veggie and chicken mixture back to skillet, adding soy sauce, vinegar, mirin and sriracha.

Stir so that the sauce covers all of the veggies, and serve 

 

 

Enjoy!