NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

1 tsp sesame oil

1 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tbsp tomato paste

1 tsp honey

1 tsp arrowroot powder

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

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

• 2

  Season the diced 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 sauté for 5 to 6 minutes until golden brown and cooked through, then transfer to a plate.

• 5

  In the same skillet, add the red bell pepper, green bell pepper, red onion, fresh ginger, and garlic, cooking until the vegetables are crisp-tender.

• 6

  Stir in the pineapple chunks and the prepared sauce, simmering for 1 to 2 minutes until the glaze thickens.

• 7

  Return the chicken to the skillet and toss everything together until the ingredients are well-coated in the glossy sauce.

• 8

  Serve the sweet and sour chicken immediately over the warm cooked brown rice.