Name: Sweet and Sour Chicken Stir-Fry
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast; 0.5 cup cooked brown rice; 0.5 cup red bell pepper; 0.5 cup green bell pepper; 0.25 cup yellow onion; 0.25 cup fresh pineapple chunks; 2 tsp avocado oil; 2 tbsp coconut aminos; 1 tbsp rice vinegar; 1 tsp raw honey; 1 tsp fresh ginger; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

550 calories

Protein: 49g; 36% of calories
Carbs: 53g; 39% of calories
Fat: 16g; 26% of calories

Instructions

Prep 10 min · Cook 12 min

In a small bowl, whisk together the coconut aminos, rice vinegar, raw honey, grated fresh ginger, and minced garlic to create the glaze.
Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.
Add the chicken to the pan and sauté until golden brown and cooked through, approximately 5 to 6 minutes.
Transfer the chicken to a plate and add the diced red bell pepper, green bell pepper, onion, and pineapple chunks to the same skillet.
Stir-fry the vegetables and pineapple for 3 to 4 minutes until the edges are slightly charred but the vegetables remain tender-crisp.
Return the chicken to the pan and pour the glaze over the top, tossing everything together for 1 to 2 minutes until the sauce thickens and coats the ingredients.
Serve the hot stir-fry immediately over the warm cooked brown rice.

Nutrition

Ingredients

Instructions

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