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 of tender teriyaki chicken glazed with a sticky, aromatic blend of ginger and garlic, perfectly paired with crisp vegetables and nutty brown rice. This dish brings a harmony of sweet, savory, and tangy flavors to inspire your taste buds while keeping your meal balanced and energizing.

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NUTRITION

450kcal
Protein
39.6g
Fat
9.4g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Brown Rice

1 cup Broccoli

1 cup Snap Peas

1 medium Carrot

1 tbsp Low-sodium Soy Sauce

1 tbsp Honey

1 tsp Fresh Ginger, minced

2 cloves Fresh Garlic, minced

1 tsp Sesame Oil

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-size strips to ensure even cooking.

  • 2

    In a small bowl, mix together the low-sodium soy sauce, honey, minced ginger, and minced garlic to create the teriyaki glaze.

  • 3

    Heat the sesame oil in a non-stick skillet over medium-high heat.

  • 4

    Add the chicken strips to the skillet and cook until lightly browned on all sides.

  • 5

    Pour the teriyaki glaze over the chicken and let it simmer, allowing the sauce to thicken and the chicken to become well-coated and sticky.

  • 6

    While the chicken cooks, steam the broccoli, snap peas, and carrot slices until they are crisp-tender.

  • 7

    Arrange the cooked brown rice in a bowl, then top with the sticky teriyaki chicken and steamed vegetables.

  • 8

    Drizzle any remaining sauce over the bowl and serve warm.

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 of tender teriyaki chicken glazed with a sticky, aromatic blend of ginger and garlic, perfectly paired with crisp vegetables and nutty brown rice. This dish brings a harmony of sweet, savory, and tangy flavors to inspire your taste buds while keeping your meal balanced and energizing.

NUTRITION

450kcal
Protein
39.6g
Fat
9.4g
Carbs
55.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Brown Rice

1 cup Broccoli

1 cup Snap Peas

1 medium Carrot

1 tbsp Low-sodium Soy Sauce

1 tbsp Honey

1 tsp Fresh Ginger, minced

2 cloves Fresh Garlic, minced

1 tsp Sesame Oil

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-size strips to ensure even cooking.

  • 2

    In a small bowl, mix together the low-sodium soy sauce, honey, minced ginger, and minced garlic to create the teriyaki glaze.

  • 3

    Heat the sesame oil in a non-stick skillet over medium-high heat.

  • 4

    Add the chicken strips to the skillet and cook until lightly browned on all sides.

  • 5

    Pour the teriyaki glaze over the chicken and let it simmer, allowing the sauce to thicken and the chicken to become well-coated and sticky.

  • 6

    While the chicken cooks, steam the broccoli, snap peas, and carrot slices until they are crisp-tender.

  • 7

    Arrange the cooked brown rice in a bowl, then top with the sticky teriyaki chicken and steamed vegetables.

  • 8

    Drizzle any remaining sauce over the bowl and serve warm.