YOUR SOLIN GENERATED RECIPE
Sweet and Sour Chicken Stir-Fry
Tender chicken breast sautéed with vibrant bell peppers and sweet pineapple chunks, tossed in a tangy, honey-infused glaze that coats every bite with a glossy finish.
INGREDIENTS
5 oz chicken breast
0.25 cup cooked brown rice
0.5 cup red bell pepper
0.5 cup green bell pepper
0.25 cup yellow onion
0.25 cup fresh pineapple chunks
1 tbsp coconut aminos
1 tsp rice vinegar
1 tsp honey
1 tsp toasted sesame oil
0.25 tsp garlic powder
0.25 tsp ground ginger
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a small bowl, whisk together the coconut aminos, rice vinegar, honey, garlic powder, and ground ginger to create the sweet and sour sauce.
Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
Heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.
Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes.
Remove the chicken from the skillet and set aside on a plate.
Add the sliced bell peppers and onions to the same skillet and sauté for 3 to 4 minutes until they are crisp-tender.
Stir in the fresh pineapple chunks and cook for another minute to warm through.
Return the chicken to the skillet and pour the prepared sauce over the mixture.
Toss everything together for 1 to 2 minutes until the sauce thickens and forms a glossy glaze over the chicken and vegetables.
Serve the stir-fry immediately over the warm cooked brown rice.