NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup fresh pineapple chunks

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 cup cooked white rice

1 tbsp tomato paste

1 tbsp rice vinegar

1 tsp honey

1 tbsp tamari

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp arrowroot powder

PREPARATION

• 1

  In a small bowl, whisk together the tomato paste, rice vinegar, honey, tamari, and arrowroot powder until smooth to create the sauce.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Add the diced red bell pepper, green bell pepper, and red onion to the pan, sautéing for 3-4 minutes until the vegetables are crisp-tender.

• 6

  Stir in the fresh pineapple chunks and the prepared sauce, tossing to coat the chicken and vegetables thoroughly.

• 7

  Simmer the mixture for 1-2 minutes until the sauce thickens into a glossy, translucent glaze.

• 8

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