Spicy Kimchi Brown Rice Stir-Fry with Lean Chicken and Crispy Vegetables

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

Spicy Kimchi Brown Rice Stir-Fry with Lean Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Kimchi Brown Rice Stir-Fry with Lean Chicken and Crispy Vegetables

A vibrant and flavorful stir-fry featuring lean chicken, nutty brown rice, and tangy kimchi tossed with crispy vegetables. This dish is accented with a hint of sesame and soy, delivering a balanced, nutritious meal ideal for lunch or dinner that packs a protein punch while keeping calories in check.

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NUTRITION

374kcal
Protein
38.1g
Fat
9.7g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Brown Rice

1/3 cup Kimchi

1/2 cup chopped Red Bell Pepper

1/4 cup shredded Carrot

1/4 cup Snap Peas

1 clove Garlic, minced

1 tsp grated Ginger

1 tsp Sesame Oil

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Slice the chicken breast into thin strips to ensure quick, even cooking.

  • 2

    Heat a non-stick skillet over medium-high heat and add the sesame oil.

  • 3

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

  • 4

    Add the chicken strips to the skillet, cooking until lightly browned and nearly cooked through, about 4-5 minutes.

  • 5

    Stir in the chopped red bell pepper, shredded carrot, and snap peas, cooking for an additional 2-3 minutes until they begin to soften but remain crisp.

  • 6

    Mix in the cooked brown rice and kimchi, and drizzle with low-sodium soy sauce. Toss everything together and stir-fry for 2 minutes to blend the flavors.

  • 7

    Taste and adjust seasoning if necessary, then serve hot.

Spicy Kimchi Brown Rice Stir-Fry with Lean Chicken and Crispy Vegetables

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

Spicy Kimchi Brown Rice Stir-Fry with Lean Chicken and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Kimchi Brown Rice Stir-Fry with Lean Chicken and Crispy Vegetables

A vibrant and flavorful stir-fry featuring lean chicken, nutty brown rice, and tangy kimchi tossed with crispy vegetables. This dish is accented with a hint of sesame and soy, delivering a balanced, nutritious meal ideal for lunch or dinner that packs a protein punch while keeping calories in check.

NUTRITION

374kcal
Protein
38.1g
Fat
9.7g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Brown Rice

1/3 cup Kimchi

1/2 cup chopped Red Bell Pepper

1/4 cup shredded Carrot

1/4 cup Snap Peas

1 clove Garlic, minced

1 tsp grated Ginger

1 tsp Sesame Oil

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Slice the chicken breast into thin strips to ensure quick, even cooking.

  • 2

    Heat a non-stick skillet over medium-high heat and add the sesame oil.

  • 3

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

  • 4

    Add the chicken strips to the skillet, cooking until lightly browned and nearly cooked through, about 4-5 minutes.

  • 5

    Stir in the chopped red bell pepper, shredded carrot, and snap peas, cooking for an additional 2-3 minutes until they begin to soften but remain crisp.

  • 6

    Mix in the cooked brown rice and kimchi, and drizzle with low-sodium soy sauce. Toss everything together and stir-fry for 2 minutes to blend the flavors.

  • 7

    Taste and adjust seasoning if necessary, then serve hot.