NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

0.5 cup Fresh pineapple chunks

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Sesame oil

1 tsp Arrowroot powder

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 coconut aminos, rice vinegar, honey, and arrowroot powder until smooth to create the sauce.

• 2

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

• 3

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet and cook until golden brown and cooked through.

• 4

  Add the minced garlic and grated ginger to the pan, sautéing for 30 seconds until fragrant.

• 5

  Toss in the sliced red onion and bell peppers, stir-frying for 3-4 minutes until they are tender yet still crisp.

• 6

  Stir in the fresh pineapple chunks and the prepared sauce, tossing everything together for 1-2 minutes until the sauce thickens and coats the ingredients.

• 7

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