Chicken and Crispy Vegetable Stir Fry

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

Chicken and Crispy Vegetable Stir Fry

YOUR SOLIN GENERATED RECIPE

Chicken and Crispy Vegetable Stir Fry

Savor this vibrant stir fry featuring tender chicken breast and a rainbow of crisp vegetables, lightly sautéed in a fragrant blend of garlic and ginger with a splash of low-sodium soy sauce. Every bite delivers a satisfying crunch and a wealth of flavors, making it a wholesome meal choice.

Try 7 days free, then $12.99 / mo.

NUTRITION

417kcal
Protein
40.9g
Fat
18.9g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup chopped Red Bell Pepper

1 cup chopped Broccoli

0.5 cup sliced Zucchini

1 tablespoon Olive Oil

2 cloves Garlic

1 teaspoon Fresh Ginger, grated

1 tablespoon Low-Sodium Soy Sauce

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Cut the chicken breast into thin strips or bite-sized pieces.

  • 2

    Wash and chop the red bell pepper, broccoli, and slice the zucchini.

  • 3

    Heat olive oil in a large non-stick skillet or wok over medium-high heat.

  • 4

    Add the chicken pieces and sauté until lightly browned and cooked through, about 4-5 minutes.

  • 5

    Stir in the garlic and grated ginger; cook for about 30 seconds until fragrant.

  • 6

    Add the red bell pepper, broccoli, and zucchini; stir-fry for 3-4 minutes until the vegetables are crisp-tender.

  • 7

    Drizzle the low-sodium soy sauce over the stir fry and toss to coat evenly.

  • 8

    Adjust seasoning if needed, and serve immediately while hot.

Chicken and Crispy Vegetable Stir Fry

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

Chicken and Crispy Vegetable Stir Fry

YOUR SOLIN GENERATED RECIPE

Chicken and Crispy Vegetable Stir Fry

Savor this vibrant stir fry featuring tender chicken breast and a rainbow of crisp vegetables, lightly sautéed in a fragrant blend of garlic and ginger with a splash of low-sodium soy sauce. Every bite delivers a satisfying crunch and a wealth of flavors, making it a wholesome meal choice.

NUTRITION

417kcal
Protein
40.9g
Fat
18.9g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup chopped Red Bell Pepper

1 cup chopped Broccoli

0.5 cup sliced Zucchini

1 tablespoon Olive Oil

2 cloves Garlic

1 teaspoon Fresh Ginger, grated

1 tablespoon Low-Sodium Soy Sauce

PREPARATION

  • 1

    Cut the chicken breast into thin strips or bite-sized pieces.

  • 2

    Wash and chop the red bell pepper, broccoli, and slice the zucchini.

  • 3

    Heat olive oil in a large non-stick skillet or wok over medium-high heat.

  • 4

    Add the chicken pieces and sauté until lightly browned and cooked through, about 4-5 minutes.

  • 5

    Stir in the garlic and grated ginger; cook for about 30 seconds until fragrant.

  • 6

    Add the red bell pepper, broccoli, and zucchini; stir-fry for 3-4 minutes until the vegetables are crisp-tender.

  • 7

    Drizzle the low-sodium soy sauce over the stir fry and toss to coat evenly.

  • 8

    Adjust seasoning if needed, and serve immediately while hot.