Ginger-Garlic Chicken Stir Fry with Crispy 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 Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Ginger-Garlic Chicken Stir Fry with Crispy Vegetables

A vibrant stir fry featuring tender chicken breast tossed with crispy red bell pepper, broccoli, snap peas, and carrots, all infused with the fragrant flavors of ginger and garlic. Balanced with a side of fluffy quinoa, this meal delivers a delicious mix of textures and aromatic spices perfect for a light yet satisfying dinner.

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NUTRITION

418kcal
Protein
35.5g
Fat
12.8g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 cup cooked Broccoli

1/2 cup Snap Peas

1 small Carrot

1 tbsp Low-Sodium Soy Sauce

2 tsp Sesame Oil

1 tsp Fresh Ginger (grated)

1 clove Garlic

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Slice the chicken breast into thin strips and season lightly with a pinch of pepper.

  • 2

    Julienne the red bell pepper, carrot, and trim the ends of the snap peas. Cut the broccoli into bite-size florets.

  • 3

    In a small bowl, whisk together the low-sodium soy sauce, grated ginger, minced garlic, and set aside.

  • 4

    Heat 1 teaspoon of sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 5

    Sauté the chicken strips until lightly browned and nearly cooked through, about 3-4 minutes.

  • 6

    Add the prepared vegetables to the skillet and stir fry for another 3-4 minutes until they start to become crisp-tender.

  • 7

    Pour the soy sauce mixture over the chicken and vegetables, stirring to coat evenly. Cook for an additional 1-2 minutes.

  • 8

    Drizzle the remaining teaspoon of sesame oil, toss well, and remove from heat.

  • 9

    Serve the stir fry over 1/2 cup of cooked quinoa for a complete, balanced meal.

Ginger-Garlic Chicken Stir Fry with Crispy 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 Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Ginger-Garlic Chicken Stir Fry with Crispy Vegetables

A vibrant stir fry featuring tender chicken breast tossed with crispy red bell pepper, broccoli, snap peas, and carrots, all infused with the fragrant flavors of ginger and garlic. Balanced with a side of fluffy quinoa, this meal delivers a delicious mix of textures and aromatic spices perfect for a light yet satisfying dinner.

NUTRITION

418kcal
Protein
35.5g
Fat
12.8g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 cup cooked Broccoli

1/2 cup Snap Peas

1 small Carrot

1 tbsp Low-Sodium Soy Sauce

2 tsp Sesame Oil

1 tsp Fresh Ginger (grated)

1 clove Garlic

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Slice the chicken breast into thin strips and season lightly with a pinch of pepper.

  • 2

    Julienne the red bell pepper, carrot, and trim the ends of the snap peas. Cut the broccoli into bite-size florets.

  • 3

    In a small bowl, whisk together the low-sodium soy sauce, grated ginger, minced garlic, and set aside.

  • 4

    Heat 1 teaspoon of sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 5

    Sauté the chicken strips until lightly browned and nearly cooked through, about 3-4 minutes.

  • 6

    Add the prepared vegetables to the skillet and stir fry for another 3-4 minutes until they start to become crisp-tender.

  • 7

    Pour the soy sauce mixture over the chicken and vegetables, stirring to coat evenly. Cook for an additional 1-2 minutes.

  • 8

    Drizzle the remaining teaspoon of sesame oil, toss well, and remove from heat.

  • 9

    Serve the stir fry over 1/2 cup of cooked quinoa for a complete, balanced meal.