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 oz chicken breast; 1 tbsp arrowroot powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tbsp avocado oil; 0.5 cup red bell pepper; 0.5 cup snap peas; 0.25 cup pineapple chunks; 2 tbsp coconut aminos; 1 tbsp rice vinegar; 1 tbsp tomato paste; 1 tsp honey; 0.25 cup cooked white rice

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 light crunch, tossed with vibrant peppers and pineapple in a tangy, honey-sweetened glaze.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.7g

Fat

13.7g

Carbs

50.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp tomato paste

1 tsp honey

0.25 cup cooked white rice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Cut the chicken breast into 1-inch cubes and place them in a bowl.
2
Toss the chicken with arrowroot powder, sea salt, and black pepper until evenly coated.
3
In a small jar, whisk together the coconut aminos, rice vinegar, tomato paste, and honey to create the sauce.
4
Heat the avocado oil in a large skillet or wok over medium-high heat.
5
Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until golden and crispy on all sides.
6
Add the sliced bell peppers, snap peas, and pineapple chunks to the skillet, sautéing for an additional 3 minutes until the vegetables are tender-crisp.
7
Pour the sauce over the chicken and vegetables, stirring constantly for 1-2 minutes until the glaze thickens and coats everything beautifully.
8
Serve the hot stir-fry over the cooked white rice.