Chicken Kimchi Stir-Fried Rice with Crispy Vegetables

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

Chicken Kimchi Stir-Fried Rice with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Kimchi Stir-Fried Rice with Crispy Vegetables

Savor this vibrant stir-fry that melds tender chicken with tangy kimchi, nutty brown rice, and a medley of crispy vegetables. Every forkful bursts with a perfect balance of savory, spicy, and crunchy textures, making it a wholesome meal that's both satisfying and energizing.

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NUTRITION

375kcal
Protein
36.6g
Fat
9.3g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 cup cooked Brown Rice (100g)

1/2 cup Kimchi (75g)

1/2 medium Carrot (45g)

1/4 medium Red Bell Pepper (30g)

1/4 cup Snap Peas (35g)

1 tsp Sesame Oil (4.5g)

1/2 tbsp Low-Sodium Soy Sauce (8g)

1 clove Garlic

2 tbsp Green Onions (10g)

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips and pat dry.

  • 2

    Heat the sesame oil in a non-stick skillet over medium-high heat. Add the garlic and sauté until fragrant.

  • 3

    Add the chicken strips and stir-fry until cooked through and lightly browned.

  • 4

    Stir in the kimchi and cook for another 2 minutes to infuse the flavors.

  • 5

    Mix in the pre-cooked brown rice, carrot juliennes, sliced red bell pepper, and snap peas; toss well to combine.

  • 6

    Drizzle in the low-sodium soy sauce and continue to stir-fry for 3-4 minutes until the vegetables are crisp yet tender.

  • 7

    Remove from heat, garnish with chopped green onions, and serve hot.

Chicken Kimchi Stir-Fried Rice with Crispy Vegetables

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

Chicken Kimchi Stir-Fried Rice with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Kimchi Stir-Fried Rice with Crispy Vegetables

Savor this vibrant stir-fry that melds tender chicken with tangy kimchi, nutty brown rice, and a medley of crispy vegetables. Every forkful bursts with a perfect balance of savory, spicy, and crunchy textures, making it a wholesome meal that's both satisfying and energizing.

NUTRITION

375kcal
Protein
36.6g
Fat
9.3g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 cup cooked Brown Rice (100g)

1/2 cup Kimchi (75g)

1/2 medium Carrot (45g)

1/4 medium Red Bell Pepper (30g)

1/4 cup Snap Peas (35g)

1 tsp Sesame Oil (4.5g)

1/2 tbsp Low-Sodium Soy Sauce (8g)

1 clove Garlic

2 tbsp Green Onions (10g)

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips and pat dry.

  • 2

    Heat the sesame oil in a non-stick skillet over medium-high heat. Add the garlic and sauté until fragrant.

  • 3

    Add the chicken strips and stir-fry until cooked through and lightly browned.

  • 4

    Stir in the kimchi and cook for another 2 minutes to infuse the flavors.

  • 5

    Mix in the pre-cooked brown rice, carrot juliennes, sliced red bell pepper, and snap peas; toss well to combine.

  • 6

    Drizzle in the low-sodium soy sauce and continue to stir-fry for 3-4 minutes until the vegetables are crisp yet tender.

  • 7

    Remove from heat, garnish with chopped green onions, and serve hot.