NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup fresh pineapple chunks

0.5 cup sugar snap peas

1 tbsp honey

1 tbsp apple cider vinegar

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp arrowroot starch

0.5 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

PREPARATION

• 1

  In a small bowl, whisk together the honey, apple cider vinegar, coconut aminos, and arrowroot starch to create the sweet and sour sauce base.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5-7 minutes.

• 5

  Remove the cooked chicken from the skillet and set aside on a plate.

• 6

  In the same skillet, add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 7

  Add the sliced bell peppers and sugar snap peas to the skillet, cooking for 3-4 minutes until they are tender-crisp.

• 8

  Stir in the fresh pineapple chunks and cook for 1 minute to warm through.

• 9

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

• 10

  Toss everything together for 1-2 minutes until the sauce thickens and glazes the chicken and vegetables.

• 11

  Serve the hot stir-fry immediately over a bed of steamed cauliflower rice.