Crispy Chicken and Veggie Stir Fry with Brown Rice

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

Crispy Chicken and Veggie Stir Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Veggie Stir Fry with Brown Rice

Enjoy a vibrant, flavorful lunch featuring tender, crispy chicken combined with a medley of colorful veggies stir-fried to perfection. Subtle hints of a peanut butter-infused sauce tie the dish together with a satisfying crunch from fresh snap peas and bell peppers, all served over a bed of nutty brown rice.

Try 3 days free, then $12.99 / mo.

NUTRITION

459kcal
Protein
44.4g
Fat
16.7g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (raw)

1/2 cup cooked Brown Rice

1/2 cup diced Red Bell Pepper

1/2 cup Snap Peas

1 tablespoon Peanut Butter

1 teaspoon Olive Oil

1 clove Fresh Garlic, minced

1 teaspoon Fresh Ginger, grated

1 tablespoon Low-Sodium Soy Sauce

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Slice the chicken breast into bite-sized strips.

  • 2

    In a small bowl, whisk together the peanut butter, soy sauce, minced garlic, grated ginger, and a splash of warm water to create a smooth sauce.

  • 3

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

  • 4

    Add the chicken strips and cook until they are lightly browned and nearly cooked through, about 4-5 minutes.

  • 5

    Add the diced red bell pepper and snap peas to the skillet and stir-fry for an additional 2-3 minutes until the vegetables are crisp-tender.

  • 6

    Pour the peanut butter sauce over the chicken and vegetables, stirring well to evenly coat the ingredients. Cook for another minute to allow the flavors to meld.

  • 7

    Serve the crispy chicken and veggie stir-fry over 1/2 cup of cooked brown rice, and enjoy while hot.

Crispy Chicken and Veggie Stir Fry with Brown Rice

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

Crispy Chicken and Veggie Stir Fry with Brown Rice

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Veggie Stir Fry with Brown Rice

Enjoy a vibrant, flavorful lunch featuring tender, crispy chicken combined with a medley of colorful veggies stir-fried to perfection. Subtle hints of a peanut butter-infused sauce tie the dish together with a satisfying crunch from fresh snap peas and bell peppers, all served over a bed of nutty brown rice.

NUTRITION

459kcal
Protein
44.4g
Fat
16.7g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (raw)

1/2 cup cooked Brown Rice

1/2 cup diced Red Bell Pepper

1/2 cup Snap Peas

1 tablespoon Peanut Butter

1 teaspoon Olive Oil

1 clove Fresh Garlic, minced

1 teaspoon Fresh Ginger, grated

1 tablespoon Low-Sodium Soy Sauce

PREPARATION

  • 1

    Slice the chicken breast into bite-sized strips.

  • 2

    In a small bowl, whisk together the peanut butter, soy sauce, minced garlic, grated ginger, and a splash of warm water to create a smooth sauce.

  • 3

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

  • 4

    Add the chicken strips and cook until they are lightly browned and nearly cooked through, about 4-5 minutes.

  • 5

    Add the diced red bell pepper and snap peas to the skillet and stir-fry for an additional 2-3 minutes until the vegetables are crisp-tender.

  • 6

    Pour the peanut butter sauce over the chicken and vegetables, stirring well to evenly coat the ingredients. Cook for another minute to allow the flavors to meld.

  • 7

    Serve the crispy chicken and veggie stir-fry over 1/2 cup of cooked brown rice, and enjoy while hot.