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

Tender chicken breast sautéed with vibrant bell peppers and sweet pineapple in a tangy coconut amino glaze, served over fluffy brown rice for a satisfying crunch.

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NUTRITION

580kcal
Protein
52.9g
Fat
16.7g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

2 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup fresh pineapple chunks

0.5 cup cooked brown rice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    In a small bowl, whisk together the coconut aminos, rice vinegar, grated ginger, minced garlic, and arrowroot powder to create the stir-fry sauce.

  • 2

    Season the cubed chicken breast evenly with sea salt and black pepper.

  • 3

    Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

  • 4

    Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5-6 minutes.

  • 5

    Remove the chicken from the pan and set aside; add the chopped bell peppers and pineapple chunks to the same skillet.

  • 6

    Sauté the vegetables and fruit for 3-4 minutes until the peppers are tender-crisp and the pineapple is slightly caramelized.

  • 7

    Return the chicken to the skillet and pour the prepared sauce over the mixture.

  • 8

    Toss everything constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

  • 9

    Serve the hot stir-fry immediately over the portion of warm cooked brown rice.

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

Tender chicken breast sautéed with vibrant bell peppers and sweet pineapple in a tangy coconut amino glaze, served over fluffy brown rice for a satisfying crunch.

NUTRITION

580kcal
Protein
52.9g
Fat
16.7g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

2 tsp avocado oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup fresh pineapple chunks

0.5 cup cooked brown rice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    In a small bowl, whisk together the coconut aminos, rice vinegar, grated ginger, minced garlic, and arrowroot powder to create the stir-fry sauce.

  • 2

    Season the cubed chicken breast evenly with sea salt and black pepper.

  • 3

    Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

  • 4

    Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5-6 minutes.

  • 5

    Remove the chicken from the pan and set aside; add the chopped bell peppers and pineapple chunks to the same skillet.

  • 6

    Sauté the vegetables and fruit for 3-4 minutes until the peppers are tender-crisp and the pineapple is slightly caramelized.

  • 7

    Return the chicken to the skillet and pour the prepared sauce over the mixture.

  • 8

    Toss everything constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

  • 9

    Serve the hot stir-fry immediately over the portion of warm cooked brown rice.