NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Avocado oil

0.5 cup Red bell pepper

0.5 cup Pineapple chunks

0.25 cup Red onion

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

0.5 tsp Garlic powder

0.5 tsp Ground ginger

1 tsp Arrowroot powder

0.33 cup Cooked jasmine rice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cut the chicken breast into 1-inch cubes and season evenly with sea salt, black pepper, garlic powder, and ground ginger.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and arrowroot powder until the starch is fully dissolved.

• 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 sauté for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 5

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

• 6

  Add the chopped red bell pepper, sliced red onion, and pineapple chunks to the same skillet and stir-fry for 3-4 minutes until the vegetables are tender-crisp.

• 7

  Return the cooked chicken to the skillet with the vegetables and pour the sauce mixture over everything.

• 8

  Toss constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

• 9

  Serve the sweet and sour stir-fry immediately over the warm cooked jasmine rice.