Yummy Sweet & Sour Chicken! -Cali

I got this recipe out of Clean Eating Magazine by Oxygen. It is simple, flavorful, clean, and my kids even loved it. You can eat eat it over rice or my favorite, quinoa, or throw it in a wrap or just plain. It is a keeper in our house. Here it goes....

Serves: 6

1/3 cup low sodium soy sauce
2 tbsp raw honey
2 cloves garlic, minced
1 tsp fresh ginger, grated
1/4 tsp crushed red pepper flakes
1 1/4 lb boneless, skinless chicken breasts (about 4) chopped into 1-inch pieces
1 medium red bell pepper, cut into 1-inch chunks (about 1 cup)
1 medium green bell pepper, cut the same as red pepper
1 small yellow onion, chopped (about 3/4 cup)
1/2 fresh pineapple, cut into 1-inch cubes (about 1 3/4 cup)
12 sprigs fresh cilantro, chopped
1 1/2 cups cooked brown rice or quinoa

One: In a small bowl, whisk together soy sauce, honey, garlic, ginger and pepper flakes. Place chicken in a large shallow dish. Pour soy sauce mixture over chicken, tossing gently. Cover and refrigerate for at least 30 minutes or up to 8 hours.

Two: Heat a large nonstick skillet over medium-high heat. Add chicken and marinade ad saute for 5 minutes or until chicken is cooked through. Add bell peppers and onion and cook for 5 minutes or until vegetables are slightly tender. Add pineapple and cook for 2 more minutes. Sprinkle with cilantro and serve immediately over rice for a complete meal.

I hope you all try this because I promise you will love it! I am in the process of making some Cocoa Muffins right now so keep watch and I'll post them soon with a pic. They smell delicous and they are clean too! Thanks!