Crispy Chicken and Fresh Vegetable Stir-Fry with Brown Rice

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

Crispy Chicken and Fresh Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Fresh Vegetable Stir-Fry with Brown Rice

Enjoy a balanced plate of lightly crispy chicken paired with a vibrant medley of fresh vegetables, all served atop nutty brown rice. This dish offers a delightful combination of textures and flavors with a subtle hint of sesame and ginger, perfect for a healthy dinner.

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NUTRITION

458kcal
Protein
42.3g
Fat
10.3g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Brown Rice

1 medium Bell Pepper

1 small Zucchini

1 medium Carrot

1/2 cup Snap Peas

1 tsp Sesame Oil

1 tbsp Low-Sodium Soy Sauce

1 tsp Cornstarch

1 clove Garlic

1 tsp Fresh Ginger

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PREPARATION

  • 1

    Slice the chicken breast into bite-sized strips and toss with a pinch of salt and the cornstarch to create a light crispy coating.

  • 2

    Chop the bell pepper, zucchini, and carrot into strips, and trim the snap peas.

  • 3

    Mince the garlic and grate the ginger.

  • 4

    Heat the sesame oil in a large skillet or wok over medium-high heat and add the chicken strips. Cook until the chicken is golden and nearly cooked through, about 4-5 minutes.

  • 5

    Add the garlic and ginger to the pan, stirring quickly to release their aromas.

  • 6

    Mix in the chopped vegetables and stir-fry for an additional 3-4 minutes until they are crisp-tender.

  • 7

    Pour in the low-sodium soy sauce and toss to coat the chicken and vegetables evenly.

  • 8

    Heat the brown rice separately according to package instructions, or reheat if pre-cooked.

  • 9

    Serve the crispy chicken and vegetable stir-fry over a bed of brown rice and enjoy hot.

Crispy Chicken and Fresh Vegetable Stir-Fry with Brown Rice

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

Crispy Chicken and Fresh Vegetable Stir-Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Fresh Vegetable Stir-Fry with Brown Rice

Enjoy a balanced plate of lightly crispy chicken paired with a vibrant medley of fresh vegetables, all served atop nutty brown rice. This dish offers a delightful combination of textures and flavors with a subtle hint of sesame and ginger, perfect for a healthy dinner.

NUTRITION

458kcal
Protein
42.3g
Fat
10.3g
Carbs
48.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Brown Rice

1 medium Bell Pepper

1 small Zucchini

1 medium Carrot

1/2 cup Snap Peas

1 tsp Sesame Oil

1 tbsp Low-Sodium Soy Sauce

1 tsp Cornstarch

1 clove Garlic

1 tsp Fresh Ginger

PREPARATION

  • 1

    Slice the chicken breast into bite-sized strips and toss with a pinch of salt and the cornstarch to create a light crispy coating.

  • 2

    Chop the bell pepper, zucchini, and carrot into strips, and trim the snap peas.

  • 3

    Mince the garlic and grate the ginger.

  • 4

    Heat the sesame oil in a large skillet or wok over medium-high heat and add the chicken strips. Cook until the chicken is golden and nearly cooked through, about 4-5 minutes.

  • 5

    Add the garlic and ginger to the pan, stirring quickly to release their aromas.

  • 6

    Mix in the chopped vegetables and stir-fry for an additional 3-4 minutes until they are crisp-tender.

  • 7

    Pour in the low-sodium soy sauce and toss to coat the chicken and vegetables evenly.

  • 8

    Heat the brown rice separately according to package instructions, or reheat if pre-cooked.

  • 9

    Serve the crispy chicken and vegetable stir-fry over a bed of brown rice and enjoy hot.