YOUR SOLIN GENERATED RECIPE
Chicken and Shrimp Stir-Fry with Quick Fried Brown Rice and Crispy Vegetables
A beautifully balanced stir-fry featuring tender chicken breast and succulent shrimp sautéed with crisp vegetables over a bed of quick-fried brown rice. This dish is loaded with vibrant colors and textures, accented with a whisper of ginger and garlic, making every bite both nutritious and delicious.
INGREDIENTS
3 oz Chicken Breast
2 oz Shrimp
1/2 cup cooked Brown Rice
1/2 cup sliced Mixed Bell Pepper
1/2 cup Snow Peas
1 medium Carrot, sliced
1 clove Garlic
1 tsp Grated Ginger
1 tbsp Low Sodium Soy Sauce
1 tsp Sesame Oil
1 tsp Olive Oil
PREPARATION
Prepare all ingredients by slicing the mixed bell pepper, carrot, and garlic; grate the ginger.
Cut the chicken breast into bite-sized strips and peel/devein the shrimp if not already done.
Heat the teaspoon of olive oil in a large non-stick skillet or wok over medium-high heat. Add the chicken and cook until lightly browned and nearly cooked through, about 4-5 minutes.
Add the shrimp to the skillet and continue to sauté until the shrimp turn pink, about 2-3 minutes.
Push the protein to one side of the pan and add the garlic, ginger, bell pepper, snow peas, and carrot. Stir-fry the vegetables for about 3-4 minutes until they are crisp-tender.
Add the cooked brown rice to the pan along with the low sodium soy sauce and sesame oil. Toss all ingredients together to combine evenly and heat the rice through.
Adjust seasoning if needed, then serve hot on a plate, ensuring a perfect balance of protein, grains, and vegetables in every bite.