NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.5 cup bell peppers

0.25 cup pineapple chunks

0.5 cup broccoli florets

0.25 cup cooked brown rice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

0.5 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, honey, and arrowroot powder until the mixture is smooth and well combined.

• 2

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

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken to the skillet and sear, stirring occasionally, until the pieces are golden brown and cooked through, approximately 5-7 minutes.

• 5

  Remove the cooked chicken from the skillet and set it aside on a plate.

• 6

  In the same skillet, add the diced bell peppers, broccoli florets, grated ginger, and minced garlic, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 7

  Stir in the pineapple chunks and return the chicken to the skillet with the vegetables.

• 8

  Pour the prepared sauce over the chicken and vegetable mixture, stirring constantly for 1-2 minutes until the glaze thickens and coats every ingredient beautifully.

• 9

  Serve the sweet and sour stir-fry immediately over the warm cooked brown rice.