Chicken Stir-Fry with Fresh Vegetables and Silky Peanut Noodles

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

Chicken Stir-Fry with Fresh Vegetables and Silky Peanut Noodles

YOUR SOLIN GENERATED RECIPE

Chicken Stir-Fry with Fresh Vegetables and Silky Peanut Noodles

Savor tender strips of chicken breast stir-fried with crisp red bell peppers, broccoli, and carrots, all tossed in a silky, nutty peanut sauce over a bed of whole wheat noodles. Perfectly balancing lean protein and vibrant veggies, this dish delivers a satisfying meal with a touch of Asian flair.

Try 3 days free, then $12.99 / mo.

NUTRITION

466kcal
Protein
47.8g
Fat
12.8g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 medium Red Bell Pepper

1 cup Broccoli

1 small Carrot

1 ounce Whole Wheat Noodles (dry)

1 tablespoon Natural Peanut Butter

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Fresh Ginger

1 clove Garlic

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Thinly slice the chicken breast into strips and season lightly with salt and pepper if desired.

  • 2

    Chop the red bell pepper, broccoli, carrot, garlic, and ginger.

  • 3

    In a small bowl, whisk together the peanut butter, low-sodium soy sauce, grated ginger, and minced garlic to create the peanut sauce.

  • 4

    Heat a nonstick skillet or wok over medium-high heat and add the chicken strips. Stir-fry until the chicken is nearly cooked through, about 3-4 minutes.

  • 5

    Add the chopped vegetables to the skillet and stir-fry for an additional 3-4 minutes until they are crisp-tender.

  • 6

    Meanwhile, cook the whole wheat noodles according to package instructions until al dente, then drain.

  • 7

    Toss the cooked noodles into the skillet with the chicken and vegetables.

  • 8

    Pour the peanut sauce over the stir-fry and gently toss until everything is well coated and heated through.

  • 9

    Serve immediately and enjoy the balance of lean protein, crisp vegetables, and silky, nutty noodles.

Chicken Stir-Fry with Fresh Vegetables and Silky Peanut Noodles

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

Chicken Stir-Fry with Fresh Vegetables and Silky Peanut Noodles

YOUR SOLIN GENERATED RECIPE

Chicken Stir-Fry with Fresh Vegetables and Silky Peanut Noodles

Savor tender strips of chicken breast stir-fried with crisp red bell peppers, broccoli, and carrots, all tossed in a silky, nutty peanut sauce over a bed of whole wheat noodles. Perfectly balancing lean protein and vibrant veggies, this dish delivers a satisfying meal with a touch of Asian flair.

NUTRITION

466kcal
Protein
47.8g
Fat
12.8g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 medium Red Bell Pepper

1 cup Broccoli

1 small Carrot

1 ounce Whole Wheat Noodles (dry)

1 tablespoon Natural Peanut Butter

1 tablespoon Low-Sodium Soy Sauce

1 teaspoon Fresh Ginger

1 clove Garlic

PREPARATION

  • 1

    Thinly slice the chicken breast into strips and season lightly with salt and pepper if desired.

  • 2

    Chop the red bell pepper, broccoli, carrot, garlic, and ginger.

  • 3

    In a small bowl, whisk together the peanut butter, low-sodium soy sauce, grated ginger, and minced garlic to create the peanut sauce.

  • 4

    Heat a nonstick skillet or wok over medium-high heat and add the chicken strips. Stir-fry until the chicken is nearly cooked through, about 3-4 minutes.

  • 5

    Add the chopped vegetables to the skillet and stir-fry for an additional 3-4 minutes until they are crisp-tender.

  • 6

    Meanwhile, cook the whole wheat noodles according to package instructions until al dente, then drain.

  • 7

    Toss the cooked noodles into the skillet with the chicken and vegetables.

  • 8

    Pour the peanut sauce over the stir-fry and gently toss until everything is well coated and heated through.

  • 9

    Serve immediately and enjoy the balance of lean protein, crisp vegetables, and silky, nutty noodles.