Name: Crispy Sweet and Sour Chicken Stir-Fry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 tbsp arrowroot powder; 1 tsp avocado oil; 0.5 cup red bell pepper; 0.5 cup snap peas; 0.25 cup pineapple chunks; 1 tbsp coconut aminos; 1 tbsp rice vinegar; 1 tsp honey; 0.5 cup cooked brown rice; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Crispy Sweet and Sour Chicken Stir-Fry

Sautéed chicken breast coated in arrowroot for a delicate crunch, tossed with vibrant bell peppers and pineapple in a tangy, honey-infused glaze.

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NUTRITION

Protein

53.6g

Fat

11.3g

Carbs

53.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Dice chicken breast into bite-sized pieces and season with sea salt and black pepper.
2
Toss the chicken in arrowroot powder until every piece is evenly coated.
3
Heat avocado oil in a large skillet or wok over medium-high heat.
4
Add the chicken to the skillet and cook until golden and crispy on all sides, approximately 6-8 minutes.
5
Remove the chicken from the pan and set it aside on a plate.
6
Add sliced bell peppers and snap peas to the same skillet, sautéing for 3-4 minutes until tender-crisp.
7
In a small bowl, whisk together the coconut aminos, rice vinegar, and honey.
8
Return the cooked chicken to the pan along with the pineapple chunks and the prepared sauce mixture.
9
Toss all ingredients together for 1-2 minutes until the sauce thickens and creates a glossy coating.
10
Serve the stir-fry immediately over the warm cooked brown rice.