Chicken and Crisp Vegetable Rice Noodle Stir-Fry

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

Chicken and Crisp Vegetable Rice Noodle Stir-Fry

YOUR SOLIN GENERATED RECIPE

Chicken and Crisp Vegetable Rice Noodle Stir-Fry

A vibrant stir-fry that pairs lean chicken breast with crisp vegetables and tender rice noodles, tossed in a light sesame-ginger sauce. This balanced dish delivers a satisfying texture and a burst of Asian flavors with each bite.

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NUTRITION

499kcal
Protein
42.5g
Fat
9.2g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces Rice Noodles (Dry)

1 cup Mixed Crisp Vegetables

2 cloves Garlic

1 teaspoon Ginger

1 teaspoon Sesame Oil

1 tablespoon Low Sodium Soy Sauce

2 tablespoons Green Onions

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PREPARATION

  • 1

    Prep the ingredients: thinly slice the chicken breast into bite-sized strips, chop the mixed vegetables into uniform pieces, mince the garlic, grate the ginger, and slice the green onions.

  • 2

    Cook the rice noodles according to package instructions until al dente, then drain and set aside.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Toss in the mixed vegetables and stir-fry for an additional 2-3 minutes until they are crisp-tender.

  • 7

    Add the cooked rice noodles and low sodium soy sauce, stirring well to combine all the ingredients and evenly distribute the sauce.

  • 8

    Finish by tossing in the sliced green onions, give it one last stir, and serve hot.

Chicken and Crisp Vegetable Rice Noodle Stir-Fry

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

Chicken and Crisp Vegetable Rice Noodle Stir-Fry

YOUR SOLIN GENERATED RECIPE

Chicken and Crisp Vegetable Rice Noodle Stir-Fry

A vibrant stir-fry that pairs lean chicken breast with crisp vegetables and tender rice noodles, tossed in a light sesame-ginger sauce. This balanced dish delivers a satisfying texture and a burst of Asian flavors with each bite.

NUTRITION

499kcal
Protein
42.5g
Fat
9.2g
Carbs
57.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 ounces Rice Noodles (Dry)

1 cup Mixed Crisp Vegetables

2 cloves Garlic

1 teaspoon Ginger

1 teaspoon Sesame Oil

1 tablespoon Low Sodium Soy Sauce

2 tablespoons Green Onions

PREPARATION

  • 1

    Prep the ingredients: thinly slice the chicken breast into bite-sized strips, chop the mixed vegetables into uniform pieces, mince the garlic, grate the ginger, and slice the green onions.

  • 2

    Cook the rice noodles according to package instructions until al dente, then drain and set aside.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Toss in the mixed vegetables and stir-fry for an additional 2-3 minutes until they are crisp-tender.

  • 7

    Add the cooked rice noodles and low sodium soy sauce, stirring well to combine all the ingredients and evenly distribute the sauce.

  • 8

    Finish by tossing in the sliced green onions, give it one last stir, and serve hot.