Chicken Stir-Fry Noodles with Crisp Vegetables

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

Chicken Stir-Fry Noodles with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Stir-Fry Noodles with Crisp Vegetables

Enjoy a vibrant and satisfying meal featuring tender chicken breast sautéed with a rainbow of crisp vegetables and tossed with whole wheat noodles in a light, savory sauce accented with garlic and ginger.

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NUTRITION

499kcal
Protein
47.8g
Fat
10.1g
Carbs
56.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Noodles (cooked)

1 cup Broccoli, chopped

0.5 cup Red Bell Pepper, sliced

1 Carrot, sliced

0.5 cup Snap Peas

1 tbsp Soy Sauce

1 tsp Olive Oil

1 clove Garlic

0.5 tsp Ginger

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PREPARATION

  • 1

    Thinly slice the chicken breast into strips and set aside.

  • 2

    Prepare the vegetables: chop broccoli into small florets, slice the red bell pepper, thinly slice the carrot, and trim the snap peas.

  • 3

    Cook whole wheat noodles according to package instructions. Drain and set aside.

  • 4

    Heat olive oil in a large nonstick skillet or wok over medium-high heat. Add minced garlic and ginger, and sauté until fragrant.

  • 5

    Add chicken strips and stir-fry until they begin to brown and are cooked through.

  • 6

    Toss in the broccoli, red bell pepper, carrot, and snap peas and stir-fry for 3-4 minutes until vegetables are crisp-tender.

  • 7

    Pour in the soy sauce and mix well, then add the cooked noodles, stirring to combine all flavors.

  • 8

    Continue stir-frying for another 2 minutes, ensuring everything is heated through.

  • 9

    Serve hot and enjoy your delicious, nutrient-packed stir-fry.

Chicken Stir-Fry Noodles with Crisp Vegetables

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

Chicken Stir-Fry Noodles with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Stir-Fry Noodles with Crisp Vegetables

Enjoy a vibrant and satisfying meal featuring tender chicken breast sautéed with a rainbow of crisp vegetables and tossed with whole wheat noodles in a light, savory sauce accented with garlic and ginger.

NUTRITION

499kcal
Protein
47.8g
Fat
10.1g
Carbs
56.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Whole Wheat Noodles (cooked)

1 cup Broccoli, chopped

0.5 cup Red Bell Pepper, sliced

1 Carrot, sliced

0.5 cup Snap Peas

1 tbsp Soy Sauce

1 tsp Olive Oil

1 clove Garlic

0.5 tsp Ginger

PREPARATION

  • 1

    Thinly slice the chicken breast into strips and set aside.

  • 2

    Prepare the vegetables: chop broccoli into small florets, slice the red bell pepper, thinly slice the carrot, and trim the snap peas.

  • 3

    Cook whole wheat noodles according to package instructions. Drain and set aside.

  • 4

    Heat olive oil in a large nonstick skillet or wok over medium-high heat. Add minced garlic and ginger, and sauté until fragrant.

  • 5

    Add chicken strips and stir-fry until they begin to brown and are cooked through.

  • 6

    Toss in the broccoli, red bell pepper, carrot, and snap peas and stir-fry for 3-4 minutes until vegetables are crisp-tender.

  • 7

    Pour in the soy sauce and mix well, then add the cooked noodles, stirring to combine all flavors.

  • 8

    Continue stir-frying for another 2 minutes, ensuring everything is heated through.

  • 9

    Serve hot and enjoy your delicious, nutrient-packed stir-fry.