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

Savor the delightful crunch of lightly crispy chicken paired with a colorful medley of vegetables over a bed of nutty brown rice. This wholesome stir-fry brings an exciting fusion of textures and flavors, accented with a splash of low-sodium soy sauce, aromatic garlic, and fresh ginger to elevate your mealtime experience.

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NUTRITION

402kcal
Protein
38.3g
Fat
9.4g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Brown Rice

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Carrot

1 tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

1 Garlic Clove

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-size pieces to ensure even cooking. Season lightly with salt and pepper if desired.

  • 2

    In a non-stick skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 5-6 minutes until it begins to brown.

  • 3

    Add the minced garlic and grated fresh ginger to the pan, stirring for about 1 minute until fragrant.

  • 4

    Toss in the broccoli, red bell pepper, and carrot. Stir-fry continuously for about 4-5 minutes until the vegetables are just tender but still crisp.

  • 5

    Pour in the low-sodium soy sauce and add the pre-cooked brown rice. Stir well to combine all ingredients and heat through for an additional 2 minutes.

  • 6

    Adjust seasonings as needed and serve immediately, enjoying the dish while it’s warm and flavorful.

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

Savor the delightful crunch of lightly crispy chicken paired with a colorful medley of vegetables over a bed of nutty brown rice. This wholesome stir-fry brings an exciting fusion of textures and flavors, accented with a splash of low-sodium soy sauce, aromatic garlic, and fresh ginger to elevate your mealtime experience.

NUTRITION

402kcal
Protein
38.3g
Fat
9.4g
Carbs
40.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Brown Rice

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Carrot

1 tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

1 Garlic Clove

1 tsp Fresh Ginger

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-size pieces to ensure even cooking. Season lightly with salt and pepper if desired.

  • 2

    In a non-stick skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 5-6 minutes until it begins to brown.

  • 3

    Add the minced garlic and grated fresh ginger to the pan, stirring for about 1 minute until fragrant.

  • 4

    Toss in the broccoli, red bell pepper, and carrot. Stir-fry continuously for about 4-5 minutes until the vegetables are just tender but still crisp.

  • 5

    Pour in the low-sodium soy sauce and add the pre-cooked brown rice. Stir well to combine all ingredients and heat through for an additional 2 minutes.

  • 6

    Adjust seasonings as needed and serve immediately, enjoying the dish while it’s warm and flavorful.