YOUR SOLIN GENERATED RECIPE
Chicken Sweet & Sour Stir-Fry with Crisp Bell Peppers and Pineapple
Enjoy a vibrant and flavorful stir-fry featuring tender chicken breast, crisp bell peppers, and juicy pineapple, all tossed in a tantalizing sweet and sour sauce. This dish balances savory and tangy notes with a hint of ginger and garlic, making for a delicious, refreshing meal perfect for dinner.
INGREDIENTS
4 oz Chicken Breast
1 medium Red Bell Pepper
1/2 cup Pineapple Chunks
1/4 medium Yellow Onion
1 clove Garlic
1 tsp Fresh Ginger
1 tbsp Low-Sodium Soy Sauce
1 tsp Honey
1 tsp Sesame Oil
1 tsp Olive Oil
1/2 tsp Cornstarch
PREPARATION
Slice the chicken breast into thin, bite-sized strips.
Julienne the red bell pepper and thinly slice the yellow onion. Cut the pineapple into chunks if not pre-cut.
Mince the garlic and grate the fresh ginger.
In a small bowl, whisk together the low-sodium soy sauce, honey, and cornstarch with a splash of water to create the sauce.
Heat the olive oil in a large non-stick skillet or wok over medium-high heat. Add the chicken strips and stir-fry until lightly browned and almost cooked through.
Add the garlic, ginger, and onion to the pan and stir-fry for an additional 1-2 minutes until the onions begin to soften.
Toss in the bell peppers and pineapple chunks. Stir-fry for another 3-4 minutes until the vegetables are crisp-tender.
Pour the sauce over the stir-fry and continue mixing until the sauce thickens and the chicken is fully cooked.
Drizzle the sesame oil over the finished dish, toss to combine, and serve immediately.