NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

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

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp arrowroot powder

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and arrowroot powder to create the stir-fry 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 sear until golden brown and cooked through, approximately 5 to 7 minutes, then remove from the pan and set aside.

• 5

  In the same skillet, add the chopped red bell pepper, snap peas, minced ginger, and minced garlic.

• 6

  Stir-fry the vegetables for 3 to 4 minutes until they are tender-crisp, then stir in the pineapple chunks.

• 7

  Return the cooked chicken to the skillet and pour the sauce over the mixture.

• 8

  Toss everything together constantly for 1 to 2 minutes until the sauce thickens into a glossy glaze.

• 9

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