YOUR SOLIN GENERATED RECIPE
Crispy Sweet and Sour Chicken Stir-Fry
Tender chicken breast pieces are dusted in arrowroot and pan-seared until golden, then tossed with vibrant vegetables in a tangy, honey-sweetened glaze for a crisp and savory finish.
INGREDIENTS
4.5 oz chicken breast
0.5 tbsp arrowroot powder
0.5 tsp 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
0.5 tsp honey
0.5 tsp fresh ginger
1 clove garlic
0.25 cup cooked brown rice
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Pat the chicken breast dry with paper towels and cut into bite-sized pieces.
In a medium bowl, toss the chicken with arrowroot powder, sea salt, and black pepper until evenly coated.
In a small glass jar, whisk together the coconut aminos, rice vinegar, honey, minced ginger, and minced garlic to create the sauce.
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
Add the chicken to the skillet in a single layer and sear until golden brown and cooked through, approximately 5 to 6 minutes.
Remove the chicken from the pan and set aside; add the sliced bell peppers and snap peas to the same pan.
Sauté the vegetables for 3 minutes until tender-crisp, then return the chicken and add the pineapple chunks.
Pour the sauce over the mixture and stir constantly for 1 to 2 minutes until the sauce thickens into a glossy glaze.
Serve the stir-fry immediately over a bed of warm cooked brown rice.