NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup bell peppers

0.5 cup broccoli florets

0.25 cup red onion

0.25 cup pineapple chunks

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 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces 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 to create the stir-fry sauce.

• 3

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

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5-6 minutes, then remove and set aside.

• 5

  Add the sliced red onion, bell peppers, and broccoli florets to the same skillet, stir-frying for 3-4 minutes until they are crisp-tender.

• 6

  Stir in the minced garlic, grated fresh ginger, and pineapple chunks, cooking for another 60 seconds until fragrant.

• 7

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

• 8

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze that coats all ingredients.

• 9

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