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; 1 cup bell pepper; 0.5 cup snap peas; 0.25 cup pineapple chunks; 2 tbsp coconut aminos; 1 tbsp rice vinegar; 0.5 tsp honey; 0.5 tsp sesame oil; 1 tsp fresh ginger; 1 clove garlic; 0.5 cup cooked brown rice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp arrowroot powder

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 pineapple-ginger glaze, served over fluffy brown rice for a satisfying crunch.

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NUTRITION

Protein

55.4g

Fat

10.8g

Carbs

61.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup bell pepper

0.5 cup snap peas

0.25 cup pineapple chunks

2 tbsp coconut aminos

1 tbsp rice vinegar

0.5 tsp honey

0.5 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp arrowroot powder

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PREPARATION

1
In a small bowl, whisk together the coconut aminos, rice vinegar, honey, grated fresh ginger, 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 sear until golden brown and cooked through, about 5-6 minutes.
5
Add the sliced bell peppers, snap peas, and minced garlic to the pan, sautéing for 3-4 minutes until the vegetables are tender-crisp.
6
Stir in the pineapple chunks and pour the prepared sauce over the mixture.
7
Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.
8
Serve the stir-fry immediately over the warm cooked brown rice.