YOUR SOLIN GENERATED RECIPE
Sweet and Sour Chicken Stir-Fry
Sautéed chicken breast and crisp bell peppers tossed in a vibrant, tangy pineapple glaze served over a bed of nutty brown rice.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked brown rice
0.5 cup red bell pepper
0.5 cup green bell pepper
0.5 cup sugar snap peas
0.25 cup pineapple chunks
2 tbsp coconut aminos
1 tbsp rice vinegar
0.5 tbsp honey
1 tsp avocado oil
1 tsp fresh ginger
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Whisk the coconut aminos, rice vinegar, honey, minced ginger, and minced garlic in a small bowl to create the sauce.
Dice the chicken breast into bite-sized cubes and season evenly with sea salt and black pepper.
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes.
Remove the chicken from the pan and add the sliced bell peppers and sugar snap peas, sautéing until tender-crisp.
Return the chicken to the skillet along with the pineapple chunks and pour the prepared sauce over the mixture.
Toss everything together for 2 minutes until the sauce thickens slightly and coats the ingredients in a glossy glaze.
Divide the warm cooked brown rice into bowls and top with the sweet and sour chicken stir-fry.