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

A vibrant, flavor-packed bowl of tender ginger-garlic marinated chicken, perfectly seared and served over a bed of nutty brown rice, crisp broccoli, and sweet carrot shreds. This dish offers a delightful balance of savory, sweet, and tangy notes with a sticky teriyaki glaze that brings the entire bowl together.

Try 7 days free, then $12.99 / mo.

NUTRITION

381kcal
Protein
41.2g
Fat
5.2g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Brown Rice

1/2 cup Broccoli

1/4 cup Shredded Carrot

1 tsp Ginger

2 cloves Garlic

1 tbsp Low-Sodium Soy Sauce

1 tsp Honey

1 tsp Rice Vinegar

1 tsp Cornstarch

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small bowl, whisk together ginger, minced garlic, low-sodium soy sauce, honey, and rice vinegar.

  • 2

    Mix half of this sauce with cornstarch to create the slurry that will help thicken the glaze.

  • 3

    Place the chicken breast in a resealable bag or shallow dish, pour the remaining ginger-garlic sauce over it, and let it marinate for at least 20 minutes.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the marinated chicken breast for about 3-4 minutes per side until golden and cooked through.

  • 5

    Remove the chicken and let it rest. Once slightly cooled, slice it into strips.

  • 6

    In the same skillet, add the broccoli and shredded carrots, sautéing for 3-4 minutes until just tender.

  • 7

    Return the chicken to the skillet along with the cornstarch slurry. Stir constantly and let the sauce simmer for 1-2 minutes until it thickens and becomes sticky, coating the chicken and vegetables.

  • 8

    Serve the sticky teriyaki chicken and vegetables over a bed of cooked brown rice.

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

A vibrant, flavor-packed bowl of tender ginger-garlic marinated chicken, perfectly seared and served over a bed of nutty brown rice, crisp broccoli, and sweet carrot shreds. This dish offers a delightful balance of savory, sweet, and tangy notes with a sticky teriyaki glaze that brings the entire bowl together.

NUTRITION

381kcal
Protein
41.2g
Fat
5.2g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Brown Rice

1/2 cup Broccoli

1/4 cup Shredded Carrot

1 tsp Ginger

2 cloves Garlic

1 tbsp Low-Sodium Soy Sauce

1 tsp Honey

1 tsp Rice Vinegar

1 tsp Cornstarch

PREPARATION

  • 1

    In a small bowl, whisk together ginger, minced garlic, low-sodium soy sauce, honey, and rice vinegar.

  • 2

    Mix half of this sauce with cornstarch to create the slurry that will help thicken the glaze.

  • 3

    Place the chicken breast in a resealable bag or shallow dish, pour the remaining ginger-garlic sauce over it, and let it marinate for at least 20 minutes.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the marinated chicken breast for about 3-4 minutes per side until golden and cooked through.

  • 5

    Remove the chicken and let it rest. Once slightly cooled, slice it into strips.

  • 6

    In the same skillet, add the broccoli and shredded carrots, sautéing for 3-4 minutes until just tender.

  • 7

    Return the chicken to the skillet along with the cornstarch slurry. Stir constantly and let the sauce simmer for 1-2 minutes until it thickens and becomes sticky, coating the chicken and vegetables.

  • 8

    Serve the sticky teriyaki chicken and vegetables over a bed of cooked brown rice.