YOUR SOLIN GENERATED RECIPE
Crispy Chicken and Vegetable Noodle Stir-Fry
Enjoy a vibrant stir-fry featuring crispy chicken coated with a light panko crust, tossed with a rainbow of fresh vegetables and tender rice noodles in a savory ginger-garlic sauce. This dish delivers a satisfying crunch and a burst of flavor in every bite, perfect for a nourishing meal any time of the day.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Panko Breadcrumbs
1 cup Broccoli Florets
1 medium Red Bell Pepper
1 medium Carrot
1 cup Rice Noodles (cooked)
2 cloves Garlic
1 tsp Fresh Ginger (grated)
1 tbsp Low Sodium Soy Sauce
PREPARATION
Slice the chicken breast into thin strips for faster cooking. Lightly coat the chicken strips in the panko breadcrumbs, pressing gently so they adhere.
In a non-stick skillet, lightly spray or use a small amount of oil and pan-fry the breaded chicken over medium-high heat until crispy and cooked through, about 4-5 minutes per side. Remove and set aside.
In the same skillet, add a bit more oil if needed and sauté minced garlic and grated ginger until fragrant.
Add broccoli florets, sliced red bell pepper, and julienned carrot. Stir-fry for about 3-4 minutes until the vegetables are just tender but still crisp.
Stir in the cooked rice noodles and low sodium soy sauce, tossing gently to combine all ingredients.
Return the crispy chicken to the skillet and mix well so that the chicken blends with the vegetables and noodles.
Cook for an additional minute until everything is heated through. Serve immediately.