Name: Sweet and Sour Chicken Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 0.25 cup cooked brown rice; 1 medium bell pepper; 0.25 medium red onion; 0.25 cup fresh pineapple; 1 tsp avocado oil; 2 tbsp coconut aminos; 1 tbsp rice vinegar; 1 tbsp tomato paste; 1 tsp honey; 1 tsp fresh ginger; 1 clove garlic; 0.5 tsp arrowroot powder; 0.13 tsp sea salt; 0.13 tsp black pepper

Nutrition

Per serving

508 calories

Protein: 57g; 45% of calories
Carbs: 42g; 33% of calories
Fat: 12g; 22% of calories

Instructions

Prep 15 min · Cook 10 min

Whisk the coconut aminos, rice vinegar, tomato paste, honey, and arrowroot powder in a small bowl until smooth to create the sauce.
Slice the chicken breast into bite-sized pieces and season evenly with the sea salt and black pepper.
Heat the avocado oil in a large skillet or wok over medium-high heat.
Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5 to 6 minutes, then remove and set aside.
In the same skillet, add the chopped bell pepper, red onion, minced ginger, and minced garlic, sautéing until the vegetables are crisp-tender.
Stir in the fresh pineapple chunks and return the cooked chicken to the skillet.
Pour the prepared sauce over the chicken and vegetables, tossing constantly for 1 to 2 minutes until the glaze is thick and glossy.
Serve the stir-fry immediately over the warm cooked brown rice.

Nutrition

Ingredients

Instructions

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