NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

0.5 cup cooked brown rice

1 tsp sesame seeds

1 tbsp green onion

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into 1-inch bite-sized chunks.

• 2

  In a medium bowl, toss the chicken with arrowroot powder, sea salt, and black pepper until every piece is lightly coated.

• 3

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

• 4

  Add the chicken to the skillet in a single layer and sear without moving for 3 minutes to develop a crust.

• 5

  Flip the chicken and cook for another 3 minutes until golden brown and cooked through, then remove from the pan and set aside.

• 6

  In the same skillet, add the sliced red bell pepper and snap peas, sautéing for 3-4 minutes until they are tender yet still vibrant.

• 7

  Stir in the pineapple chunks, coconut aminos, rice vinegar, and honey, scraping up any browned bits from the bottom of the pan.

• 8

  Return the chicken to the skillet and toss continuously for 1 minute until the sauce thickens into a glossy glaze that coats everything.

• 9

  Place the warm cooked brown rice in a bowl and top with the sweet and sour chicken stir-fry.

• 10

  Garnish with sesame seeds and thinly sliced green onions before serving immediately.