NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked white rice

0.5 cup red bell pepper

0.5 cup fresh pineapple chunks

0.25 cup red onion

1 tsp avocado oil

1 tbsp coconut aminos

1 tbsp rice vinegar

2 tbsp unsweetened pineapple juice

1 tsp honey

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

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

• 6

  In the same skillet, add the diced bell peppers, red onion, and pineapple chunks, stir-frying for 3 to 4 minutes until the vegetables are crisp-tender.

• 7

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

• 8

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

• 9

  Toss everything together and simmer for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats the ingredients.

• 10

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