Ginger-Garlic Chicken Stir-Fry with Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ginger-Garlic Chicken Stir-Fry with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Ginger-Garlic Chicken Stir-Fry with Rainbow Vegetables

Savor this vibrant stir-fry featuring tender chicken breast infused with fresh ginger and garlic, tossed with a colorful medley of bell peppers, broccoli, carrot, and snap peas. Finished with a light soy glaze and served over fluffy quinoa, this dish delivers a balanced blend of lean protein, crisp veggies, and whole grains for a healthful, energizing meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

395kcal
Protein
39.7g
Fat
9.3g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Green Bell Pepper

1/2 cup chopped Broccoli

1/2 cup sliced Carrot

1/2 cup Snap Peas

1 tsp minced Fresh Ginger

1 clove minced Garlic

1 tsp Olive Oil

1 tbsp Light Soy Sauce

1/2 cup Cooked Quinoa

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized pieces.

  • 2

    Prepare the vegetables by slicing the bell peppers, carrots, and snap peas, and chopping the broccoli.

  • 3

    In a small bowl, mix the minced ginger, garlic, and light soy sauce to create a flavorful stir-fry sauce.

  • 4

    Heat a teaspoon of olive oil in a large skillet or wok over medium-high heat.

  • 5

    Sauté the chicken pieces for 4-5 minutes until lightly browned on the outside.

  • 6

    Add the prepared vegetables to the skillet, stirring continuously for about 3-4 minutes until they begin to soften while staying crisp.

  • 7

    Pour in the ginger-garlic soy sauce mixture and stir to evenly coat the chicken and vegetables, cooking for an additional 2 minutes.

  • 8

    Serve the stir-fry over 1/2 cup of cooked quinoa.

Ginger-Garlic Chicken Stir-Fry with Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ginger-Garlic Chicken Stir-Fry with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Ginger-Garlic Chicken Stir-Fry with Rainbow Vegetables

Savor this vibrant stir-fry featuring tender chicken breast infused with fresh ginger and garlic, tossed with a colorful medley of bell peppers, broccoli, carrot, and snap peas. Finished with a light soy glaze and served over fluffy quinoa, this dish delivers a balanced blend of lean protein, crisp veggies, and whole grains for a healthful, energizing meal.

NUTRITION

395kcal
Protein
39.7g
Fat
9.3g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Green Bell Pepper

1/2 cup chopped Broccoli

1/2 cup sliced Carrot

1/2 cup Snap Peas

1 tsp minced Fresh Ginger

1 clove minced Garlic

1 tsp Olive Oil

1 tbsp Light Soy Sauce

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized pieces.

  • 2

    Prepare the vegetables by slicing the bell peppers, carrots, and snap peas, and chopping the broccoli.

  • 3

    In a small bowl, mix the minced ginger, garlic, and light soy sauce to create a flavorful stir-fry sauce.

  • 4

    Heat a teaspoon of olive oil in a large skillet or wok over medium-high heat.

  • 5

    Sauté the chicken pieces for 4-5 minutes until lightly browned on the outside.

  • 6

    Add the prepared vegetables to the skillet, stirring continuously for about 3-4 minutes until they begin to soften while staying crisp.

  • 7

    Pour in the ginger-garlic soy sauce mixture and stir to evenly coat the chicken and vegetables, cooking for an additional 2 minutes.

  • 8

    Serve the stir-fry over 1/2 cup of cooked quinoa.