Sticky Ginger-Garlic Teriyaki Chicken Bowl

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

Sticky Ginger-Garlic Teriyaki Chicken Bowl

YOUR SOLIN GENERATED RECIPE

Sticky Ginger-Garlic Teriyaki Chicken Bowl

Enjoy a vibrant bowl loaded with tender teriyaki glazed chicken, crisp snap peas, and lightly shredded carrots served over a bed of fluffy rice. The aromatic infusion of ginger and garlic elevates this savory bowl to a delightful balance of sweet and savory with an enticing sticky finish.

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NUTRITION

399kcal
Protein
36.1g
Fat
6.7g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142 g)

1/2 cup Cooked White Rice (100 g)

1/2 cup Snap Peas (50 g)

1/4 cup Shredded Carrot (25 g)

2 tbsp Teriyaki Sauce (30 g)

1 tsp Fresh Ginger (2 g)

1 Garlic Clove (3 g)

1 tsp Sesame Oil (4.5 g)

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces. In a small bowl, combine the teriyaki sauce, grated fresh ginger, and minced garlic.

  • 2

    Heat the sesame oil in a non-stick skillet over medium-high heat. Add the chicken pieces and sauté until lightly browned, about 4-5 minutes.

  • 3

    Pour the teriyaki mixture over the chicken and continue cooking until the chicken is fully cooked and the sauce thickens to a sticky glaze, about another 3-4 minutes.

  • 4

    Meanwhile, prepare the rice according to package instructions if not pre-cooked.

  • 5

    Once the chicken is cooked, add the snap peas and shredded carrots to the skillet. Toss everything gently together for about 1-2 minutes so the vegetables remain crisp.

  • 6

    Assemble your bowl by placing the cooked rice as a base, then topping it with the sticky ginger-garlic teriyaki chicken and vegetables. Serve immediately.

Sticky Ginger-Garlic Teriyaki Chicken Bowl

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

Sticky Ginger-Garlic Teriyaki Chicken Bowl

YOUR SOLIN GENERATED RECIPE

Sticky Ginger-Garlic Teriyaki Chicken Bowl

Enjoy a vibrant bowl loaded with tender teriyaki glazed chicken, crisp snap peas, and lightly shredded carrots served over a bed of fluffy rice. The aromatic infusion of ginger and garlic elevates this savory bowl to a delightful balance of sweet and savory with an enticing sticky finish.

NUTRITION

399kcal
Protein
36.1g
Fat
6.7g
Carbs
44.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142 g)

1/2 cup Cooked White Rice (100 g)

1/2 cup Snap Peas (50 g)

1/4 cup Shredded Carrot (25 g)

2 tbsp Teriyaki Sauce (30 g)

1 tsp Fresh Ginger (2 g)

1 Garlic Clove (3 g)

1 tsp Sesame Oil (4.5 g)

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces. In a small bowl, combine the teriyaki sauce, grated fresh ginger, and minced garlic.

  • 2

    Heat the sesame oil in a non-stick skillet over medium-high heat. Add the chicken pieces and sauté until lightly browned, about 4-5 minutes.

  • 3

    Pour the teriyaki mixture over the chicken and continue cooking until the chicken is fully cooked and the sauce thickens to a sticky glaze, about another 3-4 minutes.

  • 4

    Meanwhile, prepare the rice according to package instructions if not pre-cooked.

  • 5

    Once the chicken is cooked, add the snap peas and shredded carrots to the skillet. Toss everything gently together for about 1-2 minutes so the vegetables remain crisp.

  • 6

    Assemble your bowl by placing the cooked rice as a base, then topping it with the sticky ginger-garlic teriyaki chicken and vegetables. Serve immediately.