NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 cup red bell pepper

0.5 cup green bell pepper

0.25 cup red onion

0.5 cup fresh pineapple chunks

0.5 cup cooked jasmine rice

1 tsp avocado oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Dice the chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and arrowroot powder until smooth.

• 3

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

• 4

  Add the chicken cubes to the skillet and sauté for 6-8 minutes until golden brown and cooked through, then remove from the pan and set aside.

• 5

  In the same skillet, add the diced red and green bell peppers along with the red onion, minced garlic, and grated ginger.

• 6

  Sauté the vegetables for 3-5 minutes until they are tender-crisp and aromatic.

• 7

  Add the fresh pineapple chunks to the skillet and stir for 1 minute to warm them through.

• 8

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

• 9

  Toss everything together for 1-2 minutes until the sauce thickens and creates a glossy coating over the chicken and vegetables.

• 10

  Serve the sweet and sour chicken immediately over a bed of warm jasmine rice.