Ginger-Garlic Chicken Stir-Fry with Broccoli and Snap Peas

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

Ginger-Garlic Chicken Stir-Fry with Broccoli and Snap Peas

YOUR SOLIN GENERATED RECIPE

Ginger-Garlic Chicken Stir-Fry with Broccoli and Snap Peas

Sautéed chicken breast tossed with crisp broccoli and snap peas in a zesty ginger-garlic sauce, finished with a drizzle of toasted sesame oil.

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NUTRITION

426kcal
Protein
42.5g
Fat
18.2g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast, cubed

1 cup Broccoli Florets

1 cup Sugar Snap Peas

2 tbsp Coconut Aminos

2 tsp Avocado Oil

1 tsp Toasted Sesame Oil

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

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PREPARATION

  • 1

    In a small bowl, whisk together the coconut aminos, minced garlic, and grated ginger to create the stir-fry sauce.

  • 2

    Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

  • 3

    Add the cubed chicken breast to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

  • 4

    Add the broccoli florets and sugar snap peas to the skillet with the chicken, tossing frequently for 3-4 minutes until the vegetables are bright green and crisp-tender.

  • 5

    Pour the ginger-garlic sauce over the chicken and vegetables, tossing constantly for 1 minute until the sauce thickens slightly and coats everything evenly.

  • 6

    Remove from heat and drizzle with toasted sesame oil before serving immediately.

Ginger-Garlic Chicken Stir-Fry with Broccoli and Snap Peas

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

Ginger-Garlic Chicken Stir-Fry with Broccoli and Snap Peas

YOUR SOLIN GENERATED RECIPE

Ginger-Garlic Chicken Stir-Fry with Broccoli and Snap Peas

Sautéed chicken breast tossed with crisp broccoli and snap peas in a zesty ginger-garlic sauce, finished with a drizzle of toasted sesame oil.

NUTRITION

426kcal
Protein
42.5g
Fat
18.2g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast, cubed

1 cup Broccoli Florets

1 cup Sugar Snap Peas

2 tbsp Coconut Aminos

2 tsp Avocado Oil

1 tsp Toasted Sesame Oil

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

PREPARATION

  • 1

    In a small bowl, whisk together the coconut aminos, minced garlic, and grated ginger to create the stir-fry sauce.

  • 2

    Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

  • 3

    Add the cubed chicken breast to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

  • 4

    Add the broccoli florets and sugar snap peas to the skillet with the chicken, tossing frequently for 3-4 minutes until the vegetables are bright green and crisp-tender.

  • 5

    Pour the ginger-garlic sauce over the chicken and vegetables, tossing constantly for 1 minute until the sauce thickens slightly and coats everything evenly.

  • 6

    Remove from heat and drizzle with toasted sesame oil before serving immediately.