YOUR SOLIN GENERATED RECIPE
Ginger-Chili Chicken Stir Fry with Crispy Vegetables
A vibrant stir fry featuring tender chicken breast infused with fresh ginger and chili, mixed with crisp, colorful vegetables. This dish offers a delightful balance of spicy and savory notes with a satisfying crunch from the vegetables, making it a perfect meal for any time of day.
INGREDIENTS
4 oz Chicken Breast
1 medium Red Bell Pepper
1 cup chopped Broccoli
1 medium Carrot
1/2 cup Snow Peas
1 tsp Fresh Ginger, grated
1 Fresh Chili Pepper, chopped
1 tbsp Low-sodium Soy Sauce
1 tsp Olive Oil
PREPARATION
Slice the chicken breast into thin strips and set aside.
Chop the red bell pepper, broccoli, carrot, and snow peas into bite-size pieces.
Grate the fresh ginger and finely chop the chili pepper.
Heat olive oil in a large non-stick pan or wok over medium-high heat.
Add the chicken strips and stir fry until they start to brown, about 3-4 minutes.
Incorporate the ginger and chili, stirring quickly to release flavors.
Add the chopped vegetables to the pan and continue stir frying for another 3-4 minutes until vegetables are tender-crisp.
Pour in the low-sodium soy sauce and toss to evenly coat the ingredients.
Stir fry for one more minute to combine flavors, then remove from heat. Serve immediately.