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 broccoli florets

0.25 cup fresh pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

1 tsp toasted sesame oil

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch cubes and season evenly with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the coconut aminos, rice vinegar, tomato paste, honey, and toasted sesame oil until the sauce is smooth.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken cubes to the skillet and cook for 5-6 minutes, stirring occasionally, until they are golden brown and cooked through.

• 5

  Remove the 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 highly fragrant.

• 7

  Add the sliced bell peppers, broccoli florets, and pineapple chunks to the pan, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

• 8

  Return the cooked chicken to the skillet and pour the prepared sweet and sour sauce over the top.

• 9

  Toss everything together for 1-2 minutes until the sauce thickens slightly and coats the chicken and vegetables in a glossy glaze.