Name: Sweet and Sour Chicken Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 tsp Olive oil; 0.5 cup Red bell pepper; 0.5 cup Green bell pepper; 0.25 cup Red onion; 0.5 cup Pineapple chunks; 0.33 cup Cooked brown rice; 2 tsp Honey; 1 tbsp Tamari; 1 tbsp Rice vinegar; 1 tbsp Tomato paste; 0.25 tsp Garlic powder; 0.25 tsp Ground ginger; 0.13 tsp Sea salt; 0.13 tsp Black pepper

Nutrition

Per serving

541 calories

Protein: 54g; 39% of calories
Carbs: 57g; 41% of calories
Fat: 12g; 20% of calories

Instructions

Prep 10 min · Cook 10 min

In a small bowl, whisk together the honey, tamari, rice vinegar, tomato paste, garlic powder, and ground ginger until smooth to create the sauce.
Cut the chicken breast into 1-inch bite-sized cubes and season with sea salt and black pepper.
Dice the red and green bell peppers and the red onion into uniform 1-inch pieces.
Heat the olive oil in a large skillet or wok over medium-high heat until shimmering.
Add the chicken to the skillet and sear for 4-5 minutes, turning occasionally, until golden brown and cooked through.
Add the diced peppers and onion to the skillet and sauté 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 2 minutes until the sauce has thickened slightly and the pineapple is warmed through.
Serve the stir-fry immediately over the warm cooked brown rice.

Nutrition

Ingredients

Instructions

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