Name: Sweet and Sour Chicken Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup bell pepper; 0.5 cup snap peas; 0.5 cup pineapple chunks; 0.5 cup cooked brown rice; 1 tsp sesame oil; 2 tbsp coconut aminos; 1 tbsp apple cider vinegar; 0.75 tsp honey; 1 tsp arrowroot powder; 1 tsp fresh ginger; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

583 calories

Protein: 57g; 39% of calories
Carbs: 63g; 43% of calories
Fat: 12g; 18% of calories

Instructions

Prep 15 min · Cook 10 min

In a small bowl, whisk together the coconut aminos, apple cider vinegar, honey, and arrowroot powder until smooth to create the sauce.
Dice the chicken breast into bite-sized cubes and season with sea salt and black pepper.
Heat the sesame oil in a large skillet or wok over medium-high heat.
Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.
Add the chopped bell peppers and snap peas to the skillet, sautéing for 3 minutes until tender-crisp.
Stir in the minced garlic, ginger, and pineapple chunks, cooking for 1 minute until fragrant.
Pour the sauce over the chicken and vegetables, stirring constantly for 1-2 minutes until the sauce thickens and becomes glossy.
Serve the sweet and sour stir-fry immediately over the warm cooked brown rice.

Nutrition

Ingredients

Instructions

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