NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup red bell pepper

0.5 cup fresh pineapple chunks

0.25 cup red onion

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp arrowroot powder

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the sliced red onion and bell peppers, sautéing for 3 minutes until crisp-tender.

• 6

  Stir in the minced garlic and pineapple chunks, cooking for another minute until the pineapple begins to caramelize slightly.

• 7

  Return the chicken to the pan and pour the prepared sauce over the mixture.

• 8

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

• 9

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