NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Cooked white rice

0.5 cup Pineapple chunks

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Yellow onion

1 tbsp Coconut aminos

1 tbsp Rice vinegar

0.5 tbsp Honey

0.5 tsp Sesame oil

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, honey, minced ginger, minced garlic, and arrowroot powder until smooth.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside on a plate.

• 6

  In the same skillet, add the chopped red and green bell peppers, yellow onion, and pineapple chunks.

• 7

  Sauté the vegetables and fruit for 3-4 minutes until the peppers are crisp-tender and the pineapple begins to caramelize.

• 8

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

• 9

  Stir constantly for 1-2 minutes until the sauce thickens and creates a glossy glaze over the chicken and vegetables.

• 10

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