Chicken Stir-Fry with Brown Rice and Crisp Vegetables

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

Chicken Stir-Fry with Brown Rice and Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Stir-Fry with Brown Rice and Crisp Vegetables

Savor a vibrant medley of tender chicken, nutrient-packed brown rice, and vividly crisp vegetables, all harmoniously stir-fried in a light soy-ginger glaze. This satisfying dish bursts with fresh flavors and wholesome goodness, perfect for a balanced meal any time of day.

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NUTRITION

338kcal
Protein
31.7g
Fat
8.7g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup cooked Brown Rice

1 cup Mixed Crisp Vegetables (Bell Pepper, Broccoli, Snap Peas)

1 tbsp Low Sodium Soy Sauce

2 cloves Garlic

1 tsp Fresh Ginger, grated

1 tsp Olive Oil

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PREPARATION

  • 1

    Slice the chicken breast into thin strips and season lightly with a pinch of salt and pepper if desired.

  • 2

    Prepare the vegetables by washing and slicing them into bite-sized pieces.

  • 3

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

  • 4

    Add the garlic and ginger, sautéing briefly until fragrant, about 30 seconds.

  • 5

    Add the chicken strips to the pan and cook until the exterior is lightly browned and the chicken is nearly cooked through, approximately 4-5 minutes.

  • 6

    Stir in the mixed vegetables and cook for another 3-4 minutes until they start to become tender but remain crisp.

  • 7

    Pour in the low sodium soy sauce, tossing to evenly coat the chicken and vegetables. Continue cooking for an additional minute to meld the flavors.

  • 8

    Serve the stir-fry over the pre-cooked brown rice, mixing gently to combine all ingredients.

  • 9

    Enjoy your vibrant, nutrient-rich chicken stir-fry!

Chicken Stir-Fry with Brown Rice and Crisp Vegetables

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

Chicken Stir-Fry with Brown Rice and Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Stir-Fry with Brown Rice and Crisp Vegetables

Savor a vibrant medley of tender chicken, nutrient-packed brown rice, and vividly crisp vegetables, all harmoniously stir-fried in a light soy-ginger glaze. This satisfying dish bursts with fresh flavors and wholesome goodness, perfect for a balanced meal any time of day.

NUTRITION

338kcal
Protein
31.7g
Fat
8.7g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup cooked Brown Rice

1 cup Mixed Crisp Vegetables (Bell Pepper, Broccoli, Snap Peas)

1 tbsp Low Sodium Soy Sauce

2 cloves Garlic

1 tsp Fresh Ginger, grated

1 tsp Olive Oil

PREPARATION

  • 1

    Slice the chicken breast into thin strips and season lightly with a pinch of salt and pepper if desired.

  • 2

    Prepare the vegetables by washing and slicing them into bite-sized pieces.

  • 3

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

  • 4

    Add the garlic and ginger, sautéing briefly until fragrant, about 30 seconds.

  • 5

    Add the chicken strips to the pan and cook until the exterior is lightly browned and the chicken is nearly cooked through, approximately 4-5 minutes.

  • 6

    Stir in the mixed vegetables and cook for another 3-4 minutes until they start to become tender but remain crisp.

  • 7

    Pour in the low sodium soy sauce, tossing to evenly coat the chicken and vegetables. Continue cooking for an additional minute to meld the flavors.

  • 8

    Serve the stir-fry over the pre-cooked brown rice, mixing gently to combine all ingredients.

  • 9

    Enjoy your vibrant, nutrient-rich chicken stir-fry!