YOUR SOLIN GENERATED RECIPE
Chicken Noodle Stir-Fry with Fresh Vegetables
Savor a vibrant Chicken Noodle Stir-Fry packed with tender chicken breast, whole wheat noodles, and an array of crisp, fresh vegetables. This dish boasts a delightful balance of flavors from garlic, ginger, and a light soy-sesame glaze, delivering a wholesome, nutritious meal that’s as visually appealing as it is delicious.
INGREDIENTS
4 ounces Chicken Breast
1 serving Whole Wheat Noodles (approx. 85g cooked)
1 cup Broccoli
1/2 medium Bell Pepper
1 small Carrot
1 clove Garlic
1 teaspoon Fresh Ginger
1 tbsp Low-Sodium Soy Sauce
1 tsp Sesame Oil
1 tsp Honey
PREPARATION
Thinly slice the chicken breast into bite-sized strips. Season lightly with salt and pepper if desired.
Slice the bell pepper and carrot into matchstick-sized pieces. Chop the broccoli into small florets. Mince the garlic and ginger.
Cook the whole wheat noodles according to package instructions. Drain and set aside.
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat. Add the chicken strips and sauté until they start to brown and are nearly cooked through.
Add the minced garlic and ginger to the pan, stirring for about 30 seconds until fragrant.
Toss in the bell pepper, carrot, and broccoli. Stir-fry the vegetables with the chicken for about 3-4 minutes until the vegetables are tender-crisp.
Incorporate the cooked whole wheat noodles into the skillet. Drizzle the low-sodium soy sauce and honey over the mixture, stirring well to combine and heat through.
Adjust seasoning as needed, and serve the stir-fry hot, garnished with any additional fresh herbs if desired.