Ginger-Garlic Chicken Thigh Stir-Fry with Snap Peas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ginger-Garlic Chicken Thigh Stir-Fry with Snap Peas

YOUR SOLIN GENERATED RECIPE

Ginger-Garlic Chicken Thigh Stir-Fry with Snap Peas

Enjoy a vibrant stir-fry featuring tender chicken thighs infused with fresh ginger and garlic, crisp snap peas, and sweet red bell peppers. This dish offers a delightful balance of protein and crisp vegetables with an aromatic soy-sesame finish, perfect for a nutritious meal any time of day.

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NUTRITION

369kcal
Protein
40.6g
Fat
15.1g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thighs, Boneless Skinless

1 cup Snap Peas

1 medium Red Bell Pepper

1 tbsp Fresh Ginger, minced

2 cloves Garlic, minced

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

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PREPARATION

  • 1

    Slice the chicken thighs into bite-sized pieces and season lightly with a pinch of salt and pepper if desired.

  • 2

    Wash and trim the snap peas; cut the red bell pepper into strips.

  • 3

    Mince the fresh ginger and garlic.

  • 4

    Heat the sesame oil in a large skillet or wok over medium-high heat.

  • 5

    Add the ginger and garlic to the pan and sauté for about 30 seconds until fragrant.

  • 6

    Add the chicken pieces to the skillet, stirring frequently, and cook until the exterior is browned, about 5-7 minutes.

  • 7

    Stir in the snap peas and red bell pepper strips, and continue to cook until the vegetables are crisp-tender, about 3-4 minutes.

  • 8

    Pour in the low-sodium soy sauce, tossing everything together to evenly coat.

  • 9

    Remove from heat and serve hot. Adjust seasonings as needed.

Ginger-Garlic Chicken Thigh Stir-Fry with Snap Peas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ginger-Garlic Chicken Thigh Stir-Fry with Snap Peas

YOUR SOLIN GENERATED RECIPE

Ginger-Garlic Chicken Thigh Stir-Fry with Snap Peas

Enjoy a vibrant stir-fry featuring tender chicken thighs infused with fresh ginger and garlic, crisp snap peas, and sweet red bell peppers. This dish offers a delightful balance of protein and crisp vegetables with an aromatic soy-sesame finish, perfect for a nutritious meal any time of day.

NUTRITION

369kcal
Protein
40.6g
Fat
15.1g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Thighs, Boneless Skinless

1 cup Snap Peas

1 medium Red Bell Pepper

1 tbsp Fresh Ginger, minced

2 cloves Garlic, minced

1 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

PREPARATION

  • 1

    Slice the chicken thighs into bite-sized pieces and season lightly with a pinch of salt and pepper if desired.

  • 2

    Wash and trim the snap peas; cut the red bell pepper into strips.

  • 3

    Mince the fresh ginger and garlic.

  • 4

    Heat the sesame oil in a large skillet or wok over medium-high heat.

  • 5

    Add the ginger and garlic to the pan and sauté for about 30 seconds until fragrant.

  • 6

    Add the chicken pieces to the skillet, stirring frequently, and cook until the exterior is browned, about 5-7 minutes.

  • 7

    Stir in the snap peas and red bell pepper strips, and continue to cook until the vegetables are crisp-tender, about 3-4 minutes.

  • 8

    Pour in the low-sodium soy sauce, tossing everything together to evenly coat.

  • 9

    Remove from heat and serve hot. Adjust seasonings as needed.