NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup brown rice

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 rice vinegar

1 tsp honey

1 tsp arrowroot starch

1 tsp ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Prepare the brown rice according to package directions and set aside.

• 2

  Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, arrowroot starch, grated ginger, and minced garlic to create the sauce.

• 4

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

• 5

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

• 6

  In the same skillet, add the bell peppers and red onion, sautéing for 3-4 minutes until they reach a crisp-tender consistency.

• 7

  Stir in the pineapple chunks and the prepared sauce mixture, cooking for 1-2 minutes until the glaze thickens and bubbles.

• 8

  Return the chicken to the skillet and toss everything together to coat thoroughly in the vibrant sauce.

• 9

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