YOUR SOLIN GENERATED RECIPE
Sweet and Sour Chicken Stir-Fry
Sautéed chicken breast and vibrant bell peppers tossed in a tangy pineapple glaze, served over a bed of nutty brown rice.
INGREDIENTS
4 oz chicken breast
0.5 tsp avocado oil
0.5 cup red bell pepper
0.5 cup green bell pepper
0.25 cup red onion
0.25 cup pineapple chunks
0.25 cup pineapple juice
2 tbsp coconut aminos
1 tbsp apple cider vinegar
1 tsp tomato paste
0.25 tsp garlic powder
0.25 tsp ground ginger
0.25 cup cooked brown rice
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a small bowl, whisk together the pineapple juice, coconut aminos, apple cider vinegar, tomato paste, garlic powder, and ground ginger to create the sauce.
Cut 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.
Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5-6 minutes.
Add the sliced bell peppers and red onion to the pan, sautéing for 3-4 minutes until the vegetables are tender-crisp.
Stir in the pineapple chunks and pour the prepared sauce over the chicken and vegetables.
Simmer the mixture for 2-3 minutes until the sauce thickens and coats the ingredients thoroughly.
Serve the sweet and sour stir-fry immediately over the warm cooked brown rice.