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 are pan-seared until crispy and tossed with vibrant peppers and juicy pineapple in a tangy, naturally sweetened sauce.

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NUTRITION

494kcal
Protein
56.2g
Fat
11.8g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 tbsp cornstarch

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup fresh pineapple chunks

2 tbsp coconut aminos

2 tbsp rice vinegar

1 tsp honey

1 tbsp tomato paste

1 tsp fresh ginger

1 clove garlic

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PREPARATION

  • 1

    In a small bowl, whisk together the coconut aminos, rice vinegar, honey, tomato paste, minced ginger, and minced garlic to create the sauce.

  • 2

    Cut the chicken breast into bite-sized pieces and place them in a bowl. Toss with cornstarch, sea salt, and black pepper until evenly coated.

  • 3

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

  • 4

    Add the chicken to the skillet in a single layer. Cook for 3-4 minutes per side until golden brown and crispy, then remove from the pan and set aside.

  • 5

    In the same skillet, add the diced bell peppers and pineapple chunks. Sauté for 3 minutes until the peppers are tender-crisp.

  • 6

    Return the chicken to the skillet and pour the sauce over the mixture.

  • 7

    Toss everything together for 1-2 minutes until the sauce thickens and glazes the chicken and vegetables beautifully.

  • 8

    Serve immediately while hot and crispy.

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 are pan-seared until crispy and tossed with vibrant peppers and juicy pineapple in a tangy, naturally sweetened sauce.

NUTRITION

494kcal
Protein
56.2g
Fat
11.8g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 tbsp cornstarch

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup fresh pineapple chunks

2 tbsp coconut aminos

2 tbsp rice vinegar

1 tsp honey

1 tbsp tomato paste

1 tsp fresh ginger

1 clove garlic

PREPARATION

  • 1

    In a small bowl, whisk together the coconut aminos, rice vinegar, honey, tomato paste, minced ginger, and minced garlic to create the sauce.

  • 2

    Cut the chicken breast into bite-sized pieces and place them in a bowl. Toss with cornstarch, sea salt, and black pepper until evenly coated.

  • 3

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

  • 4

    Add the chicken to the skillet in a single layer. Cook for 3-4 minutes per side until golden brown and crispy, then remove from the pan and set aside.

  • 5

    In the same skillet, add the diced bell peppers and pineapple chunks. Sauté for 3 minutes until the peppers are tender-crisp.

  • 6

    Return the chicken to the skillet and pour the sauce over the mixture.

  • 7

    Toss everything together for 1-2 minutes until the sauce thickens and glazes the chicken and vegetables beautifully.

  • 8

    Serve immediately while hot and crispy.