Crispy Chicken and Vegetable Stir-Fry with Brown Rice

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

Crispy Chicken and Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Vegetable Stir-Fry with Brown Rice

A satisfying, crunchy chicken stir-fry paired with a colorful medley of vegetables and nutty brown rice. This dish offers a delightful balance of textures and flavors, with crispy chicken, vibrant veggies, and a savory sauce that ties it all together.

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NUTRITION

427kcal
Protein
42g
Fat
9.8g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Brown Rice

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Carrots

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

1 tsp Cornstarch

1 tbsp Water

Salt and Pepper to taste

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PREPARATION

  • 1

    Slice the chicken breast into thin strips and season lightly with salt and pepper.

  • 2

    In a small bowl, mix the low-sodium soy sauce, cornstarch, and water to create a light stir-fry sauce.

  • 3

    Heat olive oil in a non-stick pan over medium-high heat. Add the chicken strips and stir-fry until they turn lightly golden and are just cooked through, about 4-5 minutes.

  • 4

    Remove the chicken from the pan and set aside. In the same pan, add broccoli, red bell pepper, and carrots. Stir-fry the vegetables for about 3-4 minutes until they are crisp-tender.

  • 5

    Return the chicken to the pan and pour the soy sauce mixture over the contents. Stir well to coat evenly and cook for an additional 1-2 minutes until the sauce slightly thickens and the chicken is fully coated.

  • 6

    Plate the stir-fry over the pre-cooked brown rice and serve immediately.

Crispy Chicken and Vegetable Stir-Fry with Brown Rice

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

Crispy Chicken and Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Vegetable Stir-Fry with Brown Rice

A satisfying, crunchy chicken stir-fry paired with a colorful medley of vegetables and nutty brown rice. This dish offers a delightful balance of textures and flavors, with crispy chicken, vibrant veggies, and a savory sauce that ties it all together.

NUTRITION

427kcal
Protein
42g
Fat
9.8g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Brown Rice

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Carrots

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

1 tsp Cornstarch

1 tbsp Water

Salt and Pepper to taste

PREPARATION

  • 1

    Slice the chicken breast into thin strips and season lightly with salt and pepper.

  • 2

    In a small bowl, mix the low-sodium soy sauce, cornstarch, and water to create a light stir-fry sauce.

  • 3

    Heat olive oil in a non-stick pan over medium-high heat. Add the chicken strips and stir-fry until they turn lightly golden and are just cooked through, about 4-5 minutes.

  • 4

    Remove the chicken from the pan and set aside. In the same pan, add broccoli, red bell pepper, and carrots. Stir-fry the vegetables for about 3-4 minutes until they are crisp-tender.

  • 5

    Return the chicken to the pan and pour the soy sauce mixture over the contents. Stir well to coat evenly and cook for an additional 1-2 minutes until the sauce slightly thickens and the chicken is fully coated.

  • 6

    Plate the stir-fry over the pre-cooked brown rice and serve immediately.