NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup brown rice

0.5 cup red bell pepper

0.5 cup snap peas

0.5 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cook the brown rice according to package instructions and set aside.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and arrowroot powder to create the sauce.

• 3

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

• 4

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet and sear until golden and cooked through.

• 5

  Add the sliced red bell pepper, snap peas, minced garlic, and grated ginger to the pan, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Stir in the pineapple chunks and pour the sauce over the mixture.

• 7

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

• 8

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