NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup fresh pineapple chunks

1 cup red bell pepper

0.5 cup snap peas

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp arrowroot powder

1 tsp toasted sesame oil

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, and arrowroot powder until smooth to create the sauce.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until golden and cooked through.

• 5

  Stir in the minced garlic and fresh ginger, cooking for 30 seconds until fragrant.

• 6

  Add the sliced red bell peppers, snap peas, and pineapple chunks to the pan, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 7

  Pour the sauce over the chicken and vegetable mixture, tossing constantly for 1-2 minutes until the sauce thickens and coats everything evenly.

• 8

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