YOUR SOLIN GENERATED RECIPE
Crispy Sweet and Sour Chicken with Fresh Bell Peppers
Enjoy a delightful twist on classic sweet and sour chicken featuring tender, crispy-coated chicken breast paired with vibrant, fresh bell peppers. This dish delivers a perfect balance of tangy, sweet sauce and satisfying crunch, making it an ideal choice for a wholesome dinner.
INGREDIENTS
6 oz Chicken Breast
1 cup Mixed Bell Peppers, sliced
3 tbsp Almond Flour
2 tbsp Pineapple Juice
1 tsp Rice Vinegar
1 tsp Honey
1 tsp Olive Oil
Dash of Garlic Powder
Dash of Ginger Powder
Pinch of Salt
PREPARATION
Slice the bell peppers into thin strips and set them aside.
Pat the chicken breast dry and cut into bite-sized pieces.
Place the almond flour in a shallow dish and season lightly with a pinch of salt, garlic powder, and ginger powder.
Dredge the chicken pieces in the seasoned almond flour until evenly coated.
Heat the olive oil in a nonstick pan over medium-high heat. Add the chicken pieces and cook until they are golden and crispy on all sides, about 5-7 minutes.
Add the sliced bell peppers to the pan and stir-fry with the chicken for 2-3 minutes until they just begin to soften but remain crisp.
In a small bowl, mix together the pineapple juice, rice vinegar, and honey.
Pour the sweet and sour sauce over the chicken and peppers, stirring well to coat all the pieces. Let it simmer for an additional 1-2 minutes until the sauce lightly thickens.
Remove from heat and serve immediately, enjoying the balance of tangy sauce with crispy chicken and fresh bell peppers.