NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tsp avocado oil

0.5 cup red bell pepper

0.25 cup red onion

0.5 cup fresh pineapple

0.5 cup cooked jasmine rice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

1 tsp arrowroot powder

1 tsp 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, tomato paste, honey, arrowroot powder, minced ginger, and minced garlic until smooth.

• 2

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

• 3

  Heat the avocado oil in a large non-stick 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 6 minutes.

• 5

  Transfer the cooked chicken to a plate and set it aside.

• 6

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

• 7

  Add the fresh pineapple chunks to the skillet and cook for an additional 2 minutes until they begin to caramelize slightly.

• 8

  Return the chicken to the skillet and pour the prepared sauce over the chicken and vegetables.

• 9

  Toss everything together and simmer for 1 to 2 minutes until the sauce thickens and coats the ingredients in a glossy glaze.

• 10

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