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

Sautéed chicken breast and vibrant bell peppers tossed in a tangy honey-pineapple glaze, served over a bed of fluffy white rice for a bright and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

538kcal
Protein
49.9g
Fat
12.9g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup broccoli florets

0.25 cup pineapple chunks

0.5 cup cooked white rice

2 tbsp coconut aminos

1 tbsp rice vinegar

0.5 tbsp honey

1 tbsp tomato paste

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare the sauce by whisking coconut aminos, rice vinegar, honey, and tomato paste in a small bowl until smooth.

  • 2

    Season the diced chicken breast with sea salt and black pepper.

  • 3

    Heat olive 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 5-7 minutes.

  • 5

    Remove the chicken from the pan and set aside.

  • 6

    In the same skillet, add the bell peppers and broccoli, stir-frying for 3-4 minutes until tender-crisp.

  • 7

    Stir in the pineapple chunks and cook for another minute to warm through.

  • 8

    Return the chicken to the skillet and pour the sauce over the mixture.

  • 9

    Toss everything together for 1-2 minutes until the sauce thickens and coats the ingredients evenly.

  • 10

    Serve the stir-fry over the warm cooked white rice and garnish with sesame seeds.

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

Sautéed chicken breast and vibrant bell peppers tossed in a tangy honey-pineapple glaze, served over a bed of fluffy white rice for a bright and satisfying meal.

NUTRITION

538kcal
Protein
49.9g
Fat
12.9g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.5 cup red bell pepper

0.5 cup green bell pepper

0.5 cup broccoli florets

0.25 cup pineapple chunks

0.5 cup cooked white rice

2 tbsp coconut aminos

1 tbsp rice vinegar

0.5 tbsp honey

1 tbsp tomato paste

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

  • 1

    Prepare the sauce by whisking coconut aminos, rice vinegar, honey, and tomato paste in a small bowl until smooth.

  • 2

    Season the diced chicken breast with sea salt and black pepper.

  • 3

    Heat olive 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 5-7 minutes.

  • 5

    Remove the chicken from the pan and set aside.

  • 6

    In the same skillet, add the bell peppers and broccoli, stir-frying for 3-4 minutes until tender-crisp.

  • 7

    Stir in the pineapple chunks and cook for another minute to warm through.

  • 8

    Return the chicken to the skillet and pour the sauce over the mixture.

  • 9

    Toss everything together for 1-2 minutes until the sauce thickens and coats the ingredients evenly.

  • 10

    Serve the stir-fry over the warm cooked white rice and garnish with sesame seeds.