NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Avocado oil

0.5 cup Pineapple chunks

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.5 cup Sugar snap peas

0.5 cup Cooked brown rice

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Arrowroot powder

1 tsp Minced fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, and arrowroot powder until the powder is fully dissolved to create the glaze base.

• 2

  Cut the chicken breast into 1-inch bite-sized 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. Add the chicken and cook for 5-6 minutes until golden brown and cooked through.

• 4

  Remove the chicken from the pan and set aside. In the same skillet, add the sliced bell peppers, sugar snap peas, and pineapple chunks.

• 5

  Sauté the vegetables and fruit for 3-4 minutes until the peppers are tender-crisp. Add the minced ginger and garlic, cooking for another 30 seconds until fragrant.

• 6

  Return the chicken to the skillet and pour the prepared glaze over the mixture. Stir constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 7

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