NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

0.33 cup cooked white rice

1 tsp sesame seeds

1 tbsp green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, turning occasionally until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the diced red and green bell peppers and red onion, sautéing for 3-4 minutes until the vegetables are crisp-tender.

• 6

  Stir in the pineapple chunks and return the cooked chicken to the skillet.

• 7

  Pour the prepared sauce over the chicken and vegetables, tossing constantly for 1-2 minutes until the glaze thickens and coats everything evenly.

• 8

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

• 9

  Garnish the dish with sesame seeds and thinly sliced green onions for a fresh finish.