NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Fresh pineapple chunks

1 cup Red bell pepper

0.25 cup Red onion

0.5 cup Cooked jasmine rice

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Tomato paste

1 tsp Honey

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, honey, grated fresh ginger, and minced garlic to create the sauce.

• 2

  Season the cubed chicken breast evenly with the sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes, then remove from the pan and set aside.

• 5

  In the same skillet, add the sliced red bell peppers and red onion, sautéing for 3 to 4 minutes until they are crisp-tender.

• 6

  Stir in the fresh pineapple chunks and the prepared sauce, allowing the mixture to simmer for 2 minutes until the glaze thickens slightly.

• 7

  Return the cooked chicken to the skillet and toss thoroughly to ensure every piece is coated in the glossy sauce.

• 8

  Serve the sweet and sour chicken immediately over the warm, fluffy jasmine rice.