Sweet and Sour Chicken Stir-Fry

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

Sweet and Sour Chicken Stir-Fry

YOUR SOLIN GENERATED RECIPE

Sweet and Sour Chicken Stir-Fry

Sautéed chicken breast tossed with vibrant peppers and juicy pineapple in a tangy, honey-sweetened glaze that coats every bite with a silky finish.

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NUTRITION

522kcal
Protein
56.8g
Fat
12g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

1 tsp Avocado oil

1 cup Bell peppers

0.5 cup Fresh pineapple

1 tsp Fresh ginger

1 clove Garlic

2 tbsp Coconut aminos

2 tbsp Rice vinegar

1 tbsp Honey

1 tbsp Tomato paste

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Whisk the coconut aminos, rice vinegar, honey, tomato paste, and arrowroot powder in a small bowl until the mixture is completely smooth.

  • 2

    Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

  • 3

    Add the diced chicken breast to the pan and season with sea salt and black pepper.

  • 4

    Sear the chicken for 5-6 minutes, stirring occasionally, until it is golden brown on all sides and cooked through.

  • 5

    Add the sliced bell peppers and fresh pineapple chunks to the skillet, stir-frying for 3-4 minutes until the peppers are crisp-tender.

  • 6

    Stir in the minced ginger and garlic, cooking for approximately 30 seconds until the aromatics become fragrant.

  • 7

    Pour the prepared sweet and sour sauce over the chicken and vegetables, tossing constantly for 1 minute until the glaze thickens and becomes glossy.

Sweet and Sour Chicken Stir-Fry

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

Sweet and Sour Chicken Stir-Fry

YOUR SOLIN GENERATED RECIPE

Sweet and Sour Chicken Stir-Fry

Sautéed chicken breast tossed with vibrant peppers and juicy pineapple in a tangy, honey-sweetened glaze that coats every bite with a silky finish.

NUTRITION

522kcal
Protein
56.8g
Fat
12g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken breast

1 tsp Avocado oil

1 cup Bell peppers

0.5 cup Fresh pineapple

1 tsp Fresh ginger

1 clove Garlic

2 tbsp Coconut aminos

2 tbsp Rice vinegar

1 tbsp Honey

1 tbsp Tomato paste

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Whisk the coconut aminos, rice vinegar, honey, tomato paste, and arrowroot powder in a small bowl until the mixture is completely smooth.

  • 2

    Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

  • 3

    Add the diced chicken breast to the pan and season with sea salt and black pepper.

  • 4

    Sear the chicken for 5-6 minutes, stirring occasionally, until it is golden brown on all sides and cooked through.

  • 5

    Add the sliced bell peppers and fresh pineapple chunks to the skillet, stir-frying for 3-4 minutes until the peppers are crisp-tender.

  • 6

    Stir in the minced ginger and garlic, cooking for approximately 30 seconds until the aromatics become fragrant.

  • 7

    Pour the prepared sweet and sour sauce over the chicken and vegetables, tossing constantly for 1 minute until the glaze thickens and becomes glossy.