NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp sesame oil

0.5 cup fresh pineapple chunks

1 cup red bell pepper

0.25 cup red onion

0.5 cup snap peas

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp arrowroot powder

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the coconut aminos, rice vinegar, tomato paste, arrowroot powder, minced garlic, and grated fresh ginger to create the sauce.

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

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

• 6

  In the same skillet, add the chopped bell pepper, red onion, and snap peas, sautéing for 3 to 4 minutes until they are tender-crisp.

• 7

  Stir in the fresh pineapple chunks and the prepared sauce mixture, simmering for 1 to 2 minutes until the glaze thickens and bubbles.

• 8

  Return the chicken to the skillet and toss everything together to ensure the chicken and vegetables are thoroughly coated in the sauce.

• 9

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