NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup snap peas

0.5 cup pineapple chunks

1 tbsp tamari

1 tbsp rice vinegar

1 tbsp honey

1 tbsp tomato paste

1 tsp fresh ginger

1 clove garlic

2 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the tamari, rice vinegar, honey, tomato paste, grated ginger, and minced garlic to create the sweet and sour sauce.

• 2

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

• 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 cook until they are golden brown and cooked through, approximately 5 to 7 minutes.

• 5

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

• 6

  In the same skillet, add the sliced red and green bell peppers along with the snap peas, stir-frying for 3 to 4 minutes until they are tender yet remain crisp.

• 7

  Return the cooked chicken to the skillet and add the pineapple chunks and the prepared sauce.

• 8

  Toss all the ingredients together and simmer for 1 to 2 minutes until the sauce has thickened and coated everything beautifully.

• 9

  While the stir-fry finishes, steam the cauliflower rice in a separate covered pan with a splash of water until tender.

• 10

  Serve the vibrant sweet and sour chicken stir-fry immediately over the warm cauliflower rice.