Crispy Chicken and Vegetable Brown Rice Stir-Fry

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

Crispy Chicken and Vegetable Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Vegetable Brown Rice Stir-Fry

Enjoy a vibrant stir-fry combining crispy chicken with a colorful medley of vegetables, accented by the nutty flavor of brown rice. This dish is perfectly suited for a nutritious meal that remains balanced, light, and satisfying, ideal for lunch or dinner.

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NUTRITION

414kcal
Protein
40.7g
Fat
9.9g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Brown Rice (cooked)

1 cup Mixed Stir-Fry Vegetables

1 teaspoon Olive Oil

1 tablespoon Low Sodium Soy Sauce

1 teaspoon Cornstarch

2 cloves Garlic

1 teaspoon Ginger

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips. In a small bowl, mix the soy sauce with cornstarch to create a light marinade.

  • 2

    Marinate the chicken in the mixture for 10-15 minutes while you prepare the vegetables.

  • 3

    Heat olive oil in a large non-stick skillet or wok over medium-high heat. Add minced garlic and ginger, sautéing until aromatic.

  • 4

    Add the chicken strips to the skillet and cook until the exterior is crispy and the chicken is cooked through, about 5-7 minutes.

  • 5

    Stir in the mixed stir-fry vegetables, cooking for an additional 3-4 minutes until they are just tender but still vibrant.

  • 6

    Fold in the cooked brown rice and toss to combine all ingredients. Cook for an extra minute to warm the rice through.

  • 7

    Taste and adjust seasoning if needed before serving hot.

Crispy Chicken and Vegetable Brown Rice Stir-Fry

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

Crispy Chicken and Vegetable Brown Rice Stir-Fry

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Vegetable Brown Rice Stir-Fry

Enjoy a vibrant stir-fry combining crispy chicken with a colorful medley of vegetables, accented by the nutty flavor of brown rice. This dish is perfectly suited for a nutritious meal that remains balanced, light, and satisfying, ideal for lunch or dinner.

NUTRITION

414kcal
Protein
40.7g
Fat
9.9g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Brown Rice (cooked)

1 cup Mixed Stir-Fry Vegetables

1 teaspoon Olive Oil

1 tablespoon Low Sodium Soy Sauce

1 teaspoon Cornstarch

2 cloves Garlic

1 teaspoon Ginger

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips. In a small bowl, mix the soy sauce with cornstarch to create a light marinade.

  • 2

    Marinate the chicken in the mixture for 10-15 minutes while you prepare the vegetables.

  • 3

    Heat olive oil in a large non-stick skillet or wok over medium-high heat. Add minced garlic and ginger, sautéing until aromatic.

  • 4

    Add the chicken strips to the skillet and cook until the exterior is crispy and the chicken is cooked through, about 5-7 minutes.

  • 5

    Stir in the mixed stir-fry vegetables, cooking for an additional 3-4 minutes until they are just tender but still vibrant.

  • 6

    Fold in the cooked brown rice and toss to combine all ingredients. Cook for an extra minute to warm the rice through.

  • 7

    Taste and adjust seasoning if needed before serving hot.