YOUR SOLIN GENERATED RECIPE
Garlic Ginger Chicken and Crisp Vegetable Noodle Stir-Fry
A flavorful stir-fry that boasts tender garlic ginger chicken paired with crisp, colorful vegetables and light zucchini noodles. This dish bursts with fresh, aromatic notes and a quick, vibrant sauce that ties everything together for a satisfying meal.
INGREDIENTS
5 oz Chicken Breast
1 medium Zucchini (spiralized)
1 cup Chopped Broccoli
1/2 large Red Bell Pepper
1 medium Carrot
1/2 cup Snap Peas
3 cloves Garlic
1 tbsp Fresh Ginger (grated)
1 tbsp Low-Sodium Soy Sauce
1 tsp Sesame Oil
Pinch Red Chili Flakes
PREPARATION
Thinly slice the chicken breast into bite-sized strips. Season lightly with red chili flakes if desired.
Prepare the vegetables: chop broccoli into florets; slice the red bell pepper into strips; peel and julienne the carrot; and trim the snap peas if needed.
Spiralize the zucchini to create noodles and set aside.
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat. Add the garlic and ginger, sautéing briefly until fragrant, about 30 seconds.
Add the chicken strips to the skillet and cook until lightly browned and nearly cooked through, about 4-5 minutes.
Toss in the broccoli, red bell pepper, carrot, and snap peas. Stir-fry for about 3-4 minutes until vegetables are crisp-tender.
Add the zucchini noodles and low-sodium soy sauce, stirring gently to combine and warm the noodles without overcooking them.
Continue to stir-fry for an additional 1-2 minutes until everything is heated through. Taste and adjust seasoning as needed.
Serve immediately, enjoying the blend of savory chicken, crisp vegetables, and fresh zucchini noodles.