Crispy Chicken and Vegetable Brown Rice Stir-Fry

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

Crispy Chicken and Vegetable Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Vegetable Brown Rice Stir-Fry

Enjoy a vibrant stir-fry featuring lightly crispy chicken breast paired with a colorful medley of vegetables and nutty brown rice. This dish balances a satisfying crunch from a light cornstarch dusting with the fresh flavors of bell peppers, broccoli, and carrots sautéed in a splash of olive oil and accented with garlic and ginger.

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NUTRITION

514kcal
Protein
43.8g
Fat
10.5g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup cooked Brown Rice

1/2 cup sliced Mixed Bell Peppers

1 cup chopped Broccoli

1 medium Carrot, julienned

1 tsp Olive Oil

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1 tbsp Cornstarch

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips and toss with cornstarch until evenly coated.

  • 2

    Heat the olive oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Sauté the minced garlic and grated ginger until fragrant, about 30 seconds.

  • 4

    Add the chicken strips to the pan and stir-fry until they begin to turn golden and are nearly cooked through, about 4-5 minutes.

  • 5

    Toss in the mixed bell peppers, chopped broccoli, and julienned carrot, stirring frequently to combine.

  • 6

    Continue to stir-fry until the vegetables are tender-crisp and the chicken is fully cooked, about 3-4 minutes.

  • 7

    Add the cooked brown rice to the pan and mix well so that the flavors combine evenly.

  • 8

    Taste and adjust seasoning if necessary, then serve hot.

Crispy Chicken and Vegetable Brown Rice Stir-Fry

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

Crispy Chicken and Vegetable Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Vegetable Brown Rice Stir-Fry

Enjoy a vibrant stir-fry featuring lightly crispy chicken breast paired with a colorful medley of vegetables and nutty brown rice. This dish balances a satisfying crunch from a light cornstarch dusting with the fresh flavors of bell peppers, broccoli, and carrots sautéed in a splash of olive oil and accented with garlic and ginger.

NUTRITION

514kcal
Protein
43.8g
Fat
10.5g
Carbs
64.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup cooked Brown Rice

1/2 cup sliced Mixed Bell Peppers

1 cup chopped Broccoli

1 medium Carrot, julienned

1 tsp Olive Oil

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1 tbsp Cornstarch

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips and toss with cornstarch until evenly coated.

  • 2

    Heat the olive oil in a large non-stick skillet or wok over medium-high heat.

  • 3

    Sauté the minced garlic and grated ginger until fragrant, about 30 seconds.

  • 4

    Add the chicken strips to the pan and stir-fry until they begin to turn golden and are nearly cooked through, about 4-5 minutes.

  • 5

    Toss in the mixed bell peppers, chopped broccoli, and julienned carrot, stirring frequently to combine.

  • 6

    Continue to stir-fry until the vegetables are tender-crisp and the chicken is fully cooked, about 3-4 minutes.

  • 7

    Add the cooked brown rice to the pan and mix well so that the flavors combine evenly.

  • 8

    Taste and adjust seasoning if necessary, then serve hot.