Chicken and Crunchy Vegetable Noodle Stir-Fry

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

Chicken and Crunchy Vegetable Noodle Stir-Fry

YOUR SOLIN GENERATED RECIPE

Chicken and Crunchy Vegetable Noodle Stir-Fry

Savor a vibrant and satisfying stir-fry featuring tender chicken breast, crisp bell peppers, carrots, broccoli, and snap peas tossed with rice noodles. Infused with aromatic garlic, ginger, a dash of low-sodium soy sauce, and a touch of toasted sesame oil, this dish offers a balanced and flavorful meal that's light yet energizing.

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NUTRITION

538kcal
Protein
41.9g
Fat
9.9g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup cooked Rice Noodles

1 medium Red Bell Pepper

1 medium Carrot

1 cup Broccoli

1/2 cup Snap Peas

2 cloves Garlic, minced

1 teaspoon grated Ginger

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Sesame Oil

2 tablespoons Chopped Scallions

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PREPARATION

  • 1

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

  • 2

    Prepare the rice noodles according to package instructions and set aside.

  • 3

    Wash and slice the red bell pepper into strips, peel and julienne the carrot, and cut the broccoli into bite-sized florets; trim the snap peas.

  • 4

    Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 5

    Sauté minced garlic and grated ginger for about 30 seconds until fragrant.

  • 6

    Add the chicken strips and stir-fry until they start to turn golden and are cooked through, about 4-5 minutes.

  • 7

    Toss in the bell pepper, carrot, broccoli, and snap peas, stir-frying for 2-3 minutes until the vegetables are crisp-tender.

  • 8

    Add the cooked rice noodles and low-sodium soy sauce to the skillet. Toss everything together to combine and heat through.

  • 9

    Garnish with chopped scallions and serve immediately.

Chicken and Crunchy Vegetable Noodle Stir-Fry

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

Chicken and Crunchy Vegetable Noodle Stir-Fry

YOUR SOLIN GENERATED RECIPE

Chicken and Crunchy Vegetable Noodle Stir-Fry

Savor a vibrant and satisfying stir-fry featuring tender chicken breast, crisp bell peppers, carrots, broccoli, and snap peas tossed with rice noodles. Infused with aromatic garlic, ginger, a dash of low-sodium soy sauce, and a touch of toasted sesame oil, this dish offers a balanced and flavorful meal that's light yet energizing.

NUTRITION

538kcal
Protein
41.9g
Fat
9.9g
Carbs
72g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup cooked Rice Noodles

1 medium Red Bell Pepper

1 medium Carrot

1 cup Broccoli

1/2 cup Snap Peas

2 cloves Garlic, minced

1 teaspoon grated Ginger

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Sesame Oil

2 tablespoons Chopped Scallions

PREPARATION

  • 1

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

  • 2

    Prepare the rice noodles according to package instructions and set aside.

  • 3

    Wash and slice the red bell pepper into strips, peel and julienne the carrot, and cut the broccoli into bite-sized florets; trim the snap peas.

  • 4

    Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.

  • 5

    Sauté minced garlic and grated ginger for about 30 seconds until fragrant.

  • 6

    Add the chicken strips and stir-fry until they start to turn golden and are cooked through, about 4-5 minutes.

  • 7

    Toss in the bell pepper, carrot, broccoli, and snap peas, stir-frying for 2-3 minutes until the vegetables are crisp-tender.

  • 8

    Add the cooked rice noodles and low-sodium soy sauce to the skillet. Toss everything together to combine and heat through.

  • 9

    Garnish with chopped scallions and serve immediately.