Name: Sweet and Sour Chicken Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Avocado oil; 1 cup Red bell pepper; 0.5 cup Sugar snap peas; 0.5 cup Pineapple chunks; 1 tbsp Coconut aminos; 1 tbsp Rice vinegar; 1 tsp Honey; 1 tsp Tomato paste; 1 tsp Fresh ginger; 1 whole Garlic clove; 0.5 tsp Arrowroot powder; 0.25 cup Cooked brown rice

Nutrition

Per serving

524 calories

Protein: 38g; 28% of calories
Carbs: 54g; 41% of calories
Fat: 19g; 31% of calories

Instructions

Prep 15 min · Cook 10 min

In a small bowl, whisk together the coconut aminos, rice vinegar, honey, tomato paste, minced ginger, minced garlic, and arrowroot powder until smooth.
Cut the chicken breast into 1-inch bite-sized pieces and season with sea salt and black pepper.
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
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 sugar snap peas to the pan, stir-frying for 3 minutes until the vegetables are tender-crisp.
Stir in the pineapple chunks and the prepared sauce, tossing everything to coat evenly.
Simmer for 1-2 minutes until the sauce thickens and becomes glossy.
Serve the stir-fry immediately over the warm cooked brown rice.

Nutrition

Ingredients

Instructions

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