YOUR SOLIN GENERATED RECIPE
Sweet and Sour Chicken with Pineapple
Sautéed chicken breast and vibrant bell peppers tossed in a tangy pineapple-infused glaze, served over fluffy jasmine rice for a bright and zesty meal.
INGREDIENTS
4 oz chicken breast
0.25 cup jasmine rice
0.5 tsp avocado oil
0.5 cup red bell pepper
0.5 cup green bell pepper
0.25 cup red onion
0.5 cup pineapple chunks
1 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tbsp tomato paste
0.5 tsp honey
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp sesame seeds
PREPARATION
Cook the jasmine rice according to package directions and set aside.
Slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
Heat the avocado oil in a large skillet over medium-high heat.
Add the chicken to the skillet and sauté until golden brown and cooked through.
Remove the chicken from the skillet and set aside.
Add the red bell pepper, green bell pepper, red onion, and pineapple chunks to the same skillet.
Sauté for 5 minutes until the vegetables are tender and the pineapple is slightly caramelized.
Whisk together the coconut aminos, apple cider vinegar, tomato paste, and honey in a small bowl.
Return the chicken to the skillet and pour the sauce over the mixture.
Simmer for 2-3 minutes until the sauce has thickened into a glossy glaze, then serve over the rice and top with sesame seeds.