Lean Chicken Kimchi Stir-Fried Rice with Crisp Vegetables

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

Lean Chicken Kimchi Stir-Fried Rice with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Chicken Kimchi Stir-Fried Rice with Crisp Vegetables

Enjoy a vibrant stir-fry bursting with tangy kimchi, lean chicken, and a medley of crisp vegetables combined with hearty brown rice. This dish offers dynamic flavors with a subtle kick from sesame oil and garlic, delivering a nutrient-packed, satisfying meal perfect for any time of day.

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NUTRITION

350kcal
Protein
33.9g
Fat
9g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Kimchi

1/2 cup cooked Brown Rice

1/4 cup Red Bell Pepper

1/4 cup shredded Carrot

1/4 cup chopped Broccoli

1/4 cup Snap Peas

1 clove Garlic, minced

1 tsp Sesame Oil

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips for even cooking.

  • 2

    Heat the sesame oil in a large non-stick skillet or wok over medium-high heat and add minced garlic, stirring until fragrant.

  • 3

    Add the chicken strips and stir-fry until lightly browned and cooked through, about 4-5 minutes.

  • 4

    Mix in the kimchi and let it sizzle for a minute to release its tangy aroma.

  • 5

    Add the cooked brown rice, red bell pepper, shredded carrot, chopped broccoli, and snap peas. Toss well to combine all ingredients.

  • 6

    Drizzle the low-sodium soy sauce over the stir-fry, ensuring even coverage. Continue cooking for an additional 2-3 minutes until vegetables are tender but crisp.

  • 7

    Taste and adjust seasoning if needed, then serve warm.

Lean Chicken Kimchi Stir-Fried Rice with Crisp Vegetables

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

Lean Chicken Kimchi Stir-Fried Rice with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Chicken Kimchi Stir-Fried Rice with Crisp Vegetables

Enjoy a vibrant stir-fry bursting with tangy kimchi, lean chicken, and a medley of crisp vegetables combined with hearty brown rice. This dish offers dynamic flavors with a subtle kick from sesame oil and garlic, delivering a nutrient-packed, satisfying meal perfect for any time of day.

NUTRITION

350kcal
Protein
33.9g
Fat
9g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Kimchi

1/2 cup cooked Brown Rice

1/4 cup Red Bell Pepper

1/4 cup shredded Carrot

1/4 cup chopped Broccoli

1/4 cup Snap Peas

1 clove Garlic, minced

1 tsp Sesame Oil

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Thinly slice the chicken breast into bite-sized strips for even cooking.

  • 2

    Heat the sesame oil in a large non-stick skillet or wok over medium-high heat and add minced garlic, stirring until fragrant.

  • 3

    Add the chicken strips and stir-fry until lightly browned and cooked through, about 4-5 minutes.

  • 4

    Mix in the kimchi and let it sizzle for a minute to release its tangy aroma.

  • 5

    Add the cooked brown rice, red bell pepper, shredded carrot, chopped broccoli, and snap peas. Toss well to combine all ingredients.

  • 6

    Drizzle the low-sodium soy sauce over the stir-fry, ensuring even coverage. Continue cooking for an additional 2-3 minutes until vegetables are tender but crisp.

  • 7

    Taste and adjust seasoning if needed, then serve warm.