Name: Sweet and Sour Chicken Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 0.13 cup dry white rice; 0.5 tsp avocado oil; 0.5 cup raw bell peppers; 0.25 cup raw red onion; 0.13 cup canned pineapple chunks; 1 tbsp coconut aminos; 0.5 tsp honey; 1 tsp rice vinegar; 1 tsp tomato paste; 1 clove garlic; 0.5 tsp raw ginger; 0.13 tsp sea salt; 0.13 tsp black pepper

Instructions

Prep 15 min · Cook 15 min

Rinse the dry white rice under cold water and combine with 0.5 cup water in a small saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
While the rice cooks, dice the raw chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.
In a small bowl, whisk together the coconut aminos, honey, rice vinegar, tomato paste, minced garlic, and grated raw ginger to create the stir-fry sauce.
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
Add the chicken cubes to the skillet and sear until golden brown and cooked through, approximately 5-6 minutes.
Add the sliced raw bell peppers and red onion to the skillet, sautéing for about 3 minutes until the vegetables are crisp-tender.
Stir in the canned pineapple chunks and pour the prepared sauce over the mixture, tossing constantly for 1-2 minutes until the sauce thickens and coats the ingredients.
Fluff the cooked rice with a fork and serve the sweet and sour chicken immediately over the warm rice.

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Ingredients

Instructions

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