Spicy Kimchi Chicken Stir-Fried Brown Rice with Crispy Veggies

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

Spicy Kimchi Chicken Stir-Fried Brown Rice with Crispy Veggies

YOUR SOLIN GENERATED RECIPE

Spicy Kimchi Chicken Stir-Fried Brown Rice with Crispy Veggies

Enjoy a vibrant, flavor-packed stir-fry that blends tender, spicy chicken with tangy kimchi, nutty brown rice, and a medley of crispy veggies. This dish delivers a balanced mix of protein, healthy carbs, and a burst of crunchy texture, perfect for a satisfying meal.

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NUTRITION

336kcal
Protein
36.0g
Fat
7.1g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Kimchi

1/2 cup Cooked Brown Rice

1 medium Carrot

1/2 medium Red Bell Pepper

1 tsp Sesame Oil

2 cloves Garlic

1 tsp Fresh Ginger

2 tbsp Scallions

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PREPARATION

  • 1

    Thinly slice the chicken breast against the grain into bite-size strips.

  • 2

    Heat sesame oil in a large non-stick skillet over medium-high heat.

  • 3

    Add minced garlic and grated ginger, sauté until fragrant, about 30 seconds.

  • 4

    Add the chicken strips and stir-fry until lightly browned and cooked through, approximately 4-5 minutes.

  • 5

    Toss in julienned carrot and sliced red bell pepper, stir-frying for another 2 minutes until they just start to soften, keeping a crisp texture.

  • 6

    Stir in the kimchi and cooked brown rice, mixing well to combine flavors.

  • 7

    Cook for an additional 2 minutes until the dish is heated through, adjusting seasoning if needed.

  • 8

    Finish by sprinkling chopped scallions on top and serve warm.

Spicy Kimchi Chicken Stir-Fried Brown Rice with Crispy Veggies

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

Spicy Kimchi Chicken Stir-Fried Brown Rice with Crispy Veggies

YOUR SOLIN GENERATED RECIPE

Spicy Kimchi Chicken Stir-Fried Brown Rice with Crispy Veggies

Enjoy a vibrant, flavor-packed stir-fry that blends tender, spicy chicken with tangy kimchi, nutty brown rice, and a medley of crispy veggies. This dish delivers a balanced mix of protein, healthy carbs, and a burst of crunchy texture, perfect for a satisfying meal.

NUTRITION

336kcal
Protein
36.0g
Fat
7.1g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Kimchi

1/2 cup Cooked Brown Rice

1 medium Carrot

1/2 medium Red Bell Pepper

1 tsp Sesame Oil

2 cloves Garlic

1 tsp Fresh Ginger

2 tbsp Scallions

PREPARATION

  • 1

    Thinly slice the chicken breast against the grain into bite-size strips.

  • 2

    Heat sesame oil in a large non-stick skillet over medium-high heat.

  • 3

    Add minced garlic and grated ginger, sauté until fragrant, about 30 seconds.

  • 4

    Add the chicken strips and stir-fry until lightly browned and cooked through, approximately 4-5 minutes.

  • 5

    Toss in julienned carrot and sliced red bell pepper, stir-frying for another 2 minutes until they just start to soften, keeping a crisp texture.

  • 6

    Stir in the kimchi and cooked brown rice, mixing well to combine flavors.

  • 7

    Cook for an additional 2 minutes until the dish is heated through, adjusting seasoning if needed.

  • 8

    Finish by sprinkling chopped scallions on top and serve warm.