Meal Prep Sweet & Sour Chicken

🧂 Ingredients

• 1 cup pineapple juice

  (1 20-ounce can of pineapple chunks, drained)
• ½ cup honey
• 3 tablespoon apple cider vinegar
• ¼ cup ketchup
• 3 tablespoon soy sauce
• 1 tablespoon ginger paste

  (or grated fresh ginger)
• 2 tablespoon cornstarch
• 1 tablespoon coconut oil

  (or your preferred cooking oil, divided into 2 equal portions)
• 3 bell peppers

  (I used green, red, and yellow, diced into chunks)
• 3 lbs chicken breasts
• 1 yellow onion

  (sliced)
• ¼ cup green onion

  (sliced)

Instructions

• 1 In a saucepan, combine 1 cup of pineapple juice (without the fruit), honey,
  apple cider vinegar, ketchup, soy sauce, ginger, and cornstarch. Bring to a low
  boil over medium-high heat, reducing the temperature as needed to keep it at a
  low boil.
• 2 Whisk frequently once the sauce heats up as it will thicken quickly. remove from
  heat once the sauce boils and allow to thicken as it cools. It should be thick
  enough to coat the back of a spoon.
• 3 Heat ½ a tablespoon of coconut oil in a large wok or skillet over medium-high
  heat. Once hot, add half of the chicken. Cook until no pink remains and the
  chicken is cooked through, about 8-10 minutes. Transfer to a plate and repeat
  with another ½ tablespoon of coconut oil and the second half of the diced
  chicken.
• 4 Transfer your second batch of chicken to a plate and return the skillet to the
  stovetop over medium-high heat. Add the sliced onions and bell peppers to the
  pan and saute until fork-tender, about 8-10 minutes.
• 5 Once the veggies are cooked, turn off the heat. Return the chicken and prepared
  sweet & sour sauce to the skillet along with the veggies and toss to combine.
• 6 Portion into your preferred meal prep containers and top off with sliced green
  onion. Serve with white rice if desired.

Nutrition Info