NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup red bell pepper

0.5 cup fresh pineapple

1 tbsp raw honey

1 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp arrowroot powder

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

PREPARATION

• 1

  In a small bowl, whisk together the raw honey, coconut aminos, apple cider vinegar, and arrowroot powder to create the sweet and sour sauce base.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, then remove from the pan and set aside.

• 5

  In the same skillet, add the sliced red bell pepper, minced garlic, and grated fresh ginger, sautéing for 3-4 minutes until the peppers are tender-crisp.

• 6

  Add the fresh pineapple chunks to the skillet, cooking for another 2 minutes until they begin to caramelize slightly.

• 7

  Pour the sauce mixture into the skillet and stir constantly until the liquid bubbles and thickens into a glossy glaze.

• 8

  Return the cooked chicken to the pan and toss thoroughly to coat every piece in the sauce.

• 9

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