NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Avocado oil

0.5 cup Pineapple chunks

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Red onion

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Tomato paste

1 tsp Fresh ginger

1 clove Garlic

1 tsp Arrowroot starch

0.5 cup Cooked brown rice

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, minced ginger, and arrowroot starch until smooth to create the sauce base.

• 2

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

• 3

  Add the cubed chicken breast to the skillet, seasoning with sea salt and black pepper, and cook until golden brown and cooked through, about 6-8 minutes.

• 4

  Remove the chicken from the pan and set aside; add the sliced red onion, red bell pepper, and green bell pepper to the same skillet.

• 5

  Sauté the vegetables for 3-4 minutes until they are tender-crisp, then add the minced garlic and pineapple chunks, cooking for another minute.

• 6

  Return the chicken to the skillet and pour the sauce over the mixture, stirring constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 7

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