YOUR SOLIN GENERATED RECIPE
Ginger-Garlic Chicken Stir-Fry with Snap Peas
Enjoy a vibrant medley of tender chicken breast, crisp snap peas, and colorful red bell pepper flavored with a zesty ginger-garlic sauce, complemented by a side of fluffy quinoa. This stir-fry balances protein and carbs, making it a delicious and nutritious option for your meal plan.
INGREDIENTS
6 oz Chicken Breast
1 cup Snap Peas
1/2 medium Red Bell Pepper
1 tsp Olive Oil
1 tsp Fresh Ginger, grated
2 cloves Garlic
1 tbsp Low-Sodium Soy Sauce
1/2 cup Cooked Quinoa
PREPARATION
Slice the chicken breast into bite-size strips.
Wash and trim the snap peas and slice the red bell pepper into thin strips.
Grate the fresh ginger and mince the garlic cloves.
Heat the olive oil in a large non-stick skillet or wok over medium-high heat.
Sauté the ginger and garlic until fragrant, about 30 seconds to 1 minute.
Add the chicken strips and stir-fry until they begin to brown and are nearly cooked through, about 4-5 minutes.
Toss in the snap peas and red bell pepper, and continue stir-frying for another 3-4 minutes until the vegetables are tender-crisp and the chicken is fully cooked.
Pour in the low-sodium soy sauce and stir well to coat the ingredients evenly.
Serve the ginger-garlic chicken stir-fry over the cooked quinoa.