@jacialisonbacon: meal prep sweet & sour chicken bowls ⭐️🫑🍚 recipe below! *yields 5 servings* FOR THE SAUCE: - 3/4 cup pineapple juice (I used one 20 oz can of pineapple chunks with the juice and used the drained juice for this) - 1/4 cup ketchup - 1/4 cup coconut aminos - 2 tbsps apple cider vinegar - 3 tbsps chicken bone broth - 2 tbsps coconut sugar - 1 tbsp arrowroot starch - 1 tsp ground ginger - 4 cloves fresh garlic (minced) THE REST: - 1.5 lbs chicken breast (cubed) - 1 medium yellow onion (diced) - 1 red pepper (diced) - 1 green bell pepper (diced) - 1 yellow pepper (diced) - Pineapple chunks (use the chunks from the can earlier) - 1-2 tbsps arrowroot starch (to thicken sauce) FOR TOPPING: - Sesame seeds - Green onion (roughly chopped) - Steamed jasmine rice *optional INSTRUCTIONS: - First we’ll start on the sauce, in a bowl, combine the sauce ingredients (listed above). Whisk together until nice and smooth. - Heat up your skillet over medium heat, add your cubed chicken breast. Cook 4-5 minutes total or until it reaches an internal temp of 165. Set aside on a plate. - In the same pan, add an additional drizzle of oil if needed and your diced onion and diced peppers. Saute 5-6 minutes until softened. - Add your cooked chicken back into the pan along with your pineapple chunks. Give it a quick toss. - Give your sauce another quick mix, then pour into the pan. Toss until everything is fully coated. - Cover and allow the sauce to thicken 3-4 minutes, then stir in 1-2 tbsps arrowroot starch (this helps it thicken). Toss until sauce gets nice and sticky (3-4 min). - Remove from heat and assemble! - Serve over jasmine rice if desired. Then top with sesame seeds and green onion! - So so quick and easy!!!! #mealprep #summerrecipes #mealpreprecipes #glutenfreerecipes #dairyfreerecipes @From Our Place @Big Tree Farms @Bob’s Red Mill
