Crispy Sweet and Sour Chicken Stir-Fry

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sweet and Sour Chicken Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken Stir-Fry

Tender chicken breast pieces pan-seared in a tangy pineapple-ginger glaze, served with vibrant crisp-tender vegetables over a bed of fluffy brown rice.

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NUTRITION

557kcal
Protein
55.1g
Fat
11.9g
Carbs
57.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

1 tsp sesame oil

1 cup bell pepper

1 cup broccoli florets

2 tbsp coconut aminos

1 tbsp rice vinegar

2 tbsp unsweetened pineapple juice

1 tsp fresh ginger

1 clove garlic

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Pat the chicken breast pieces dry with a paper towel and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

  • 2

    In a small jar or bowl, whisk together the coconut aminos, rice vinegar, pineapple juice, minced ginger, and minced garlic to create the sauce.

  • 3

    Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 4

    Add the chicken to the hot skillet and sear for 5-6 minutes, turning occasionally until golden brown and cooked through, then remove and set aside.

  • 5

    In the same skillet, add the chopped bell peppers and broccoli florets, sautéing for 3-4 minutes until they are vibrant and tender-crisp.

  • 6

    Return the chicken to the skillet and pour the sauce over the mixture, stirring constantly for 1-2 minutes until the glaze thickens and coats the ingredients.

  • 7

    Serve the stir-fry immediately over the warm cooked brown rice.

Crispy Sweet and Sour Chicken Stir-Fry

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sweet and Sour Chicken Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken Stir-Fry

Tender chicken breast pieces pan-seared in a tangy pineapple-ginger glaze, served with vibrant crisp-tender vegetables over a bed of fluffy brown rice.

NUTRITION

557kcal
Protein
55.1g
Fat
11.9g
Carbs
57.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

1 tsp sesame oil

1 cup bell pepper

1 cup broccoli florets

2 tbsp coconut aminos

1 tbsp rice vinegar

2 tbsp unsweetened pineapple juice

1 tsp fresh ginger

1 clove garlic

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Pat the chicken breast pieces dry with a paper towel and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

  • 2

    In a small jar or bowl, whisk together the coconut aminos, rice vinegar, pineapple juice, minced ginger, and minced garlic to create the sauce.

  • 3

    Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 4

    Add the chicken to the hot skillet and sear for 5-6 minutes, turning occasionally until golden brown and cooked through, then remove and set aside.

  • 5

    In the same skillet, add the chopped bell peppers and broccoli florets, sautéing for 3-4 minutes until they are vibrant and tender-crisp.

  • 6

    Return the chicken to the skillet and pour the sauce over the mixture, stirring constantly for 1-2 minutes until the glaze thickens and coats the ingredients.

  • 7

    Serve the stir-fry immediately over the warm cooked brown rice.