YOUR SOLIN GENERATED RECIPE
Sweet and Sour Chicken Stir-Fry
Sautéed chicken breast and vibrant bell peppers tossed in a tangy pineapple-infused glaze, served over a bed of fluffy brown rice.
INGREDIENTS
4.5 oz chicken breast
0.5 tsp avocado oil
0.5 cup red bell pepper
0.5 cup green 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 arrowroot powder
0.5 cup brown rice
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp sesame seeds
PREPARATION
In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and arrowroot powder to create the stir-fry sauce.
Dice the chicken breast into bite-sized pieces and season 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 sauté until golden brown and cooked through, then remove and set aside.
In the same skillet, add the sliced bell peppers and snap peas, cooking for 3-4 minutes until tender-crisp.
Add the pineapple chunks and return the cooked chicken to the pan.
Pour the prepared sauce over the chicken and vegetables, stirring constantly for 1-2 minutes until the sauce thickens into a glossy glaze.
Serve the mixture immediately over warm cooked brown rice and garnish with sesame seeds.