Ginger-Sesame Chicken with Rice Noodle Stir-Fry

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

Ginger-Sesame Chicken with Rice Noodle Stir-Fry

YOUR SOLIN GENERATED RECIPE

Ginger-Sesame Chicken with Rice Noodle Stir-Fry

Enjoy a vibrant stir-fry featuring tender chicken infused with fresh ginger and garlic, complemented by crisp vegetables and delicate rice noodles. This dish is lightly tossed in a sesame-soy sauce, crowned with a sprinkle of sesame seeds for a delightful crunch and rich umami finish.

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NUTRITION

447kcal
Protein
40.9g
Fat
10.6g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Rice Noodles

1/4 medium Red Bell Pepper

1/4 cup julienned Carrot

1/2 cup Spinach

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

1 tsp Sesame Oil

1 tbsp Low Sodium Soy Sauce

1 tsp Sesame Seeds

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips.

  • 2

    Cook the rice noodles according to package instructions, then drain and set aside.

  • 3

    Heat the sesame oil in a large skillet or wok over medium-high heat.

  • 4

    Add the minced garlic and grated ginger to the skillet and sauté until fragrant, about 30 seconds.

  • 5

    Add the chicken strips to the skillet and cook until lightly browned and fully cooked, about 5-6 minutes.

  • 6

    Toss in the red bell pepper, carrot, and spinach, stirring for 2-3 minutes until the vegetables are tender-crisp.

  • 7

    Mix in the cooked rice noodles and drizzle with low sodium soy sauce, stirring to combine all ingredients.

  • 8

    Finish by sprinkling sesame seeds over the stir-fry and serve immediately.

Ginger-Sesame Chicken with Rice Noodle Stir-Fry

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

Ginger-Sesame Chicken with Rice Noodle Stir-Fry

YOUR SOLIN GENERATED RECIPE

Ginger-Sesame Chicken with Rice Noodle Stir-Fry

Enjoy a vibrant stir-fry featuring tender chicken infused with fresh ginger and garlic, complemented by crisp vegetables and delicate rice noodles. This dish is lightly tossed in a sesame-soy sauce, crowned with a sprinkle of sesame seeds for a delightful crunch and rich umami finish.

NUTRITION

447kcal
Protein
40.9g
Fat
10.6g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Rice Noodles

1/4 medium Red Bell Pepper

1/4 cup julienned Carrot

1/2 cup Spinach

1 tsp Fresh Ginger, grated

1 clove Garlic, minced

1 tsp Sesame Oil

1 tbsp Low Sodium Soy Sauce

1 tsp Sesame Seeds

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips.

  • 2

    Cook the rice noodles according to package instructions, then drain and set aside.

  • 3

    Heat the sesame oil in a large skillet or wok over medium-high heat.

  • 4

    Add the minced garlic and grated ginger to the skillet and sauté until fragrant, about 30 seconds.

  • 5

    Add the chicken strips to the skillet and cook until lightly browned and fully cooked, about 5-6 minutes.

  • 6

    Toss in the red bell pepper, carrot, and spinach, stirring for 2-3 minutes until the vegetables are tender-crisp.

  • 7

    Mix in the cooked rice noodles and drizzle with low sodium soy sauce, stirring to combine all ingredients.

  • 8

    Finish by sprinkling sesame seeds over the stir-fry and serve immediately.