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 juicy pineapple in a tangy, honey-sweetened glaze that coats every bite with a silky finish.

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NUTRITION

549kcal
Protein
54.2g
Fat
11.6g
Carbs
55.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tsp sesame oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup sugar snap peas

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp honey

1 tsp arrowroot powder

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

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PREPARATION

  • 1

    In a small bowl, whisk together the coconut aminos, apple cider vinegar, honey, and arrowroot powder until smooth.

  • 2

    Cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.

  • 3

    Heat the sesame oil in a large skillet or wok over medium-high heat.

  • 4

    Add the chicken to the skillet and sauté until golden brown and cooked through, about 5-6 minutes, then remove and set aside.

  • 5

    In the same skillet, add the sliced bell peppers, sugar snap peas, minced garlic, and grated ginger, stir-frying for 3-4 minutes until vegetables are crisp-tender.

  • 6

    Return the chicken to the pan and add the pineapple chunks.

  • 7

    Pour the sauce mixture over the ingredients and toss constantly for 1-2 minutes until the sauce thickens and becomes glossy.

  • 8

    Serve the sweet and sour stir-fry immediately over the 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 juicy pineapple in a tangy, honey-sweetened glaze that coats every bite with a silky finish.

NUTRITION

549kcal
Protein
54.2g
Fat
11.6g
Carbs
55.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tsp sesame oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup sugar snap peas

0.25 cup pineapple chunks

1 tbsp coconut aminos

1 tbsp apple cider vinegar

1 tsp honey

1 tsp arrowroot powder

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

PREPARATION

  • 1

    In a small bowl, whisk together the coconut aminos, apple cider vinegar, honey, and arrowroot powder until smooth.

  • 2

    Cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.

  • 3

    Heat the sesame oil in a large skillet or wok over medium-high heat.

  • 4

    Add the chicken to the skillet and sauté until golden brown and cooked through, about 5-6 minutes, then remove and set aside.

  • 5

    In the same skillet, add the sliced bell peppers, sugar snap peas, minced garlic, and grated ginger, stir-frying for 3-4 minutes until vegetables are crisp-tender.

  • 6

    Return the chicken to the pan and add the pineapple chunks.

  • 7

    Pour the sauce mixture over the ingredients and toss constantly for 1-2 minutes until the sauce thickens and becomes glossy.

  • 8

    Serve the sweet and sour stir-fry immediately over the warm cooked brown rice.