Name: Sweet and Sour Chicken Stir-Fry
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tsp avocado oil; 0.5 cup red bell pepper; 0.5 cup sugar snap peas; 0.5 cup fresh pineapple; 2 tbsp coconut aminos; 1 tbsp rice vinegar; 1 tbsp tomato paste; 1 tsp honey; 1 clove garlic; 0.5 tsp fresh ginger; 0.5 tsp arrowroot powder; 1 cup cauliflower rice; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 15 min · Cook 12 min

In a small bowl, whisk together the coconut aminos, rice vinegar, tomato paste, honey, minced garlic, grated ginger, and arrowroot powder until the sauce is smooth.
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 shimmering.
Add the chicken to the skillet and sauté for 5 to 6 minutes, stirring occasionally, until the pieces are golden brown and fully cooked through.
Add the sliced red bell peppers, sugar snap peas, and pineapple chunks to the skillet, stir-frying for 3 to 4 minutes until the vegetables are tender yet still crisp.
Pour the prepared sauce over the chicken and vegetable mixture, tossing constantly for 1 to 2 minutes until the glaze thickens and coats every piece beautifully.
In a separate small pan, quickly sauté the cauliflower rice over medium heat for 3 minutes until heated through and slightly softened.
Divide the cauliflower rice into a bowl and top with the hot sweet and sour chicken stir-fry to serve immediately.

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Ingredients

Instructions

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