YOUR SOLIN GENERATED RECIPE
Sweet and Sour Chicken with Pineapple
Sautéed chicken breast and vibrant bell peppers tossed in a tangy pineapple glaze, served over fluffy white rice for a bright and zesty meal.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked white rice
0.5 cup red bell pepper
0.5 cup green bell pepper
0.25 cup red onion
0.5 cup fresh pineapple chunks
0.5 tbsp avocado oil
1 tbsp tomato puree
1 tbsp apple cider vinegar
0.5 tbsp honey
1 tbsp coconut aminos
0.5 tsp arrowroot powder
0.25 tsp garlic powder
0.25 tsp sea salt
PREPARATION
Cut the chicken breast into bite-sized 1-inch cubes and season evenly with garlic powder and sea salt.
In a small bowl, whisk together the tomato puree, apple cider vinegar, honey, coconut aminos, and arrowroot powder until the mixture is smooth.
Heat the avocado oil in a large skillet or wok over medium-high heat.
Add the chicken cubes to the skillet and sauté for 5-6 minutes, or until golden brown and cooked through, then remove the chicken and set aside.
In the same skillet, add the diced red bell pepper, green bell pepper, and red onion, sautéing for 3-4 minutes until the vegetables are tender-crisp.
Stir in the fresh pineapple chunks and cook for an additional 1-2 minutes until they are slightly caramelized.
Return the chicken to the skillet and pour the prepared sauce over the mixture.
Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables in a glossy glaze.
Serve the sweet and sour chicken immediately over the warm cooked white rice.