Crispy Chicken and Vegetable Stir-Fry with Brown Rice Noodles

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 Noodles

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Vegetable Stir-Fry with Brown Rice Noodles

Enjoy a vibrant stir-fry featuring tender, lightly crisped chicken paired with a colorful medley of broccoli, red bell pepper, and snap peas, all tossed in a savory ginger-garlic sauce and served over delicate brown rice noodles. This dish offers a balance of textures and flavors with a subtle Asian twist.

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NUTRITION

426kcal
Protein
46.3g
Fat
5.6g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

1/2 cup cooked Brown Rice Noodles (100g)

1/2 cup chopped Broccoli (45g)

1/2 medium Red Bell Pepper (75g)

1/2 cup Sugar Snap Peas (50g)

1 tbsp Low Sodium Soy Sauce

1/2 tbsp Cornstarch

1/2 tsp Sesame Oil

1 tsp Ginger Garlic Paste

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PREPARATION

  • 1

    Slice the chicken breast into thin strips. In a bowl, toss the chicken with cornstarch and a pinch of salt if desired.

  • 2

    Heat the sesame oil in a non-stick skillet or wok over medium-high heat. Add the chicken and sear until lightly crispy and cooked through, about 4-5 minutes.

  • 3

    Remove the chicken and set aside. In the same skillet, add the ginger garlic paste and sauté for about 30 seconds to bloom its flavors.

  • 4

    Add the mixed vegetables – broccoli, red bell pepper, and sugar snap peas – and stir-fry for 2-3 minutes until they start to become tender but still crisp.

  • 5

    Return the chicken to the pan, then add the cooked brown rice noodles and drizzle with low sodium soy sauce. Toss everything together over medium heat for an additional minute to combine the flavors.

  • 6

    Taste and adjust seasonings if needed. Serve immediately and enjoy the medley of crispy chicken and fresh vegetables with delicate noodles.

Crispy Chicken and Vegetable Stir-Fry with Brown Rice Noodles

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 Noodles

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Vegetable Stir-Fry with Brown Rice Noodles

Enjoy a vibrant stir-fry featuring tender, lightly crisped chicken paired with a colorful medley of broccoli, red bell pepper, and snap peas, all tossed in a savory ginger-garlic sauce and served over delicate brown rice noodles. This dish offers a balance of textures and flavors with a subtle Asian twist.

NUTRITION

426kcal
Protein
46.3g
Fat
5.6g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

1/2 cup cooked Brown Rice Noodles (100g)

1/2 cup chopped Broccoli (45g)

1/2 medium Red Bell Pepper (75g)

1/2 cup Sugar Snap Peas (50g)

1 tbsp Low Sodium Soy Sauce

1/2 tbsp Cornstarch

1/2 tsp Sesame Oil

1 tsp Ginger Garlic Paste

PREPARATION

  • 1

    Slice the chicken breast into thin strips. In a bowl, toss the chicken with cornstarch and a pinch of salt if desired.

  • 2

    Heat the sesame oil in a non-stick skillet or wok over medium-high heat. Add the chicken and sear until lightly crispy and cooked through, about 4-5 minutes.

  • 3

    Remove the chicken and set aside. In the same skillet, add the ginger garlic paste and sauté for about 30 seconds to bloom its flavors.

  • 4

    Add the mixed vegetables – broccoli, red bell pepper, and sugar snap peas – and stir-fry for 2-3 minutes until they start to become tender but still crisp.

  • 5

    Return the chicken to the pan, then add the cooked brown rice noodles and drizzle with low sodium soy sauce. Toss everything together over medium heat for an additional minute to combine the flavors.

  • 6

    Taste and adjust seasonings if needed. Serve immediately and enjoy the medley of crispy chicken and fresh vegetables with delicate noodles.