Name: 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; 0.5 cup Cooked brown rice; 0.5 cup Red bell pepper; 0.5 cup Snap peas; 0.25 cup Pineapple chunks; 1 tbsp Tamari; 1 tbsp Apple cider vinegar; 1 tbsp Honey; 1 tsp Sesame oil; 1 clove Garlic; 1 tsp Fresh ginger; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Sesame seeds

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

YOUR SOLIN GENERATED RECIPE

Sweet and Sour Chicken Stir-Fry

Sautéed chicken breast tossed with vibrant bell peppers and juicy pineapple in a tangy honey-tamari glaze, served over a bed of nutty brown rice.

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NUTRITION

Protein

51.0g

Fat

12.4g

Carbs

62.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

0.5 cup Red bell pepper

0.5 cup Snap peas

0.25 cup Pineapple chunks

1 tbsp Tamari

1 tbsp Apple cider vinegar

1 tbsp Honey

1 tsp Sesame oil

1 clove Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

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PREPARATION

1
Dice the chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.
2
In a small mixing bowl, whisk together the tamari, apple cider vinegar, honey, minced garlic, and grated ginger until well combined.
3
Heat the sesame oil in a large skillet or wok over medium-high heat until shimmering.
4
Add the chicken cubes to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes.
5
Add the sliced red bell peppers and snap peas to the pan, sautéing for 3 minutes until they are tender yet still crisp.
6
Pour the prepared sauce and the pineapple chunks into the skillet, stirring constantly for 2 minutes until the glaze thickens and coats the chicken and vegetables.
7
Place the cooked brown rice in a bowl, top with the chicken stir-fry, and garnish with sesame seeds before serving.