Name: Sweet and Sour Chicken Stir-Fry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.5 cup Cooked brown rice; 0.5 cup Red bell pepper; 0.5 cup Green bell pepper; 0.25 cup Fresh pineapple; 0.5 cup Sugar snap peas; 1 tbsp Coconut aminos; 1 tbsp Tomato paste; 1 tbsp Rice vinegar; 1 tsp Honey; 0.5 tsp Arrowroot powder; 1 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 0.5 tsp Fresh ginger

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

YOUR SOLIN GENERATED RECIPE

Sweet and Sour Chicken Stir-Fry

Sautéed chicken breast and vibrant bell peppers tossed in a tangy, honey-sweetened glaze served over fluffy brown rice for a satisfying crunch.

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NUTRITION

Protein

54.8g

Fat

12.3g

Carbs

57.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked brown rice

0.5 cup Red bell pepper

0.5 cup Green bell pepper

0.25 cup Fresh pineapple

0.5 cup Sugar snap peas

1 tbsp Coconut aminos

1 tbsp Tomato paste

1 tbsp Rice vinegar

1 tsp Honey

0.5 tsp Arrowroot powder

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 tsp Fresh ginger

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PREPARATION

1
In a small bowl, whisk together the coconut aminos, tomato paste, rice vinegar, honey, and arrowroot powder until smooth.
2
Season the chicken breast cubes with sea salt and black pepper.
3
Heat the avocado oil in a large skillet or wok over medium-high heat.
4
Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes.
5
Add the red and green bell peppers, sugar snap peas, garlic, and ginger to the skillet, sautéing for 3-4 minutes until crisp-tender.
6
Stir in the fresh pineapple chunks and the prepared sauce, tossing to coat everything evenly.
7
Simmer for 1-2 minutes until the sauce thickens and becomes glossy.
8
Serve the stir-fry immediately over the warm cooked brown rice.