YOUR SOLIN GENERATED RECIPE
Sweet and Sour Chicken with Pineapple
Sautéed chicken and vibrant bell peppers tossed in a tangy pineapple glaze, served over fluffy brown rice for a perfectly balanced and zesty meal.
INGREDIENTS
5 oz boneless skinless chicken breast
0.5 cup cooked brown rice
0.5 cup fresh pineapple chunks
0.5 cup red bell pepper
0.5 cup green bell pepper
0.25 cup red onion
0.5 tsp toasted sesame oil
1 tbsp coconut aminos
1 tbsp rice vinegar
0.5 tsp raw honey
1 tsp tomato paste
0.25 tsp garlic powder
0.25 tsp ground ginger
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Cook brown rice according to package instructions and set aside.
Dice the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, garlic powder, and ground ginger.
In a small bowl, whisk together the coconut aminos, rice vinegar, raw honey, and tomato paste until smooth.
Heat toasted sesame oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.
Add the chopped bell peppers, red onion, and pineapple chunks to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.
Pour the prepared sauce over the chicken and vegetable mixture, tossing to coat everything evenly as the glaze thickens.
Serve the sweet and sour chicken immediately over the warm, fluffy brown rice.