Name: Egg White and Chicken Stir-Fry with Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken Breast, diced; 1/4 cup Egg Whites; 2/3 cup Cooked Brown Rice; 1 cup Baby Bok Choy, chopped; 1/2 cup Red Bell Pepper, sliced; 1 tsp Toasted Sesame Oil; 1 tbsp Coconut Aminos; 1 clove Garlic, minced; 1 tsp Fresh Ginger, grated; 1 tbsp Green Onion, sliced

Egg White and Chicken Stir-Fry with Brown Rice

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

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Stir-Fry with Brown Rice

Wok-seared chicken and fluffy egg whites tossed with crisp bok choy and brown rice in a savory ginger-garlic sauce with a toasted sesame finish.

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NUTRITION

Protein

34.4g

Fat

8.5g

Carbs

40.4g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast, diced

1/4 cup Egg Whites

2/3 cup Cooked Brown Rice

1 cup Baby Bok Choy, chopped

1/2 cup Red Bell Pepper, sliced

1 tsp Toasted Sesame Oil

1 tbsp Coconut Aminos

1 clove Garlic, minced

1 tsp Fresh Ginger, grated

1 tbsp Green Onion, sliced

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PREPARATION

1
Heat the toasted sesame oil in a large non-stick skillet or wok over medium-high heat.
2
Add the diced chicken breast to the pan and sauté until golden brown and cooked through.
3
Stir in the minced garlic, fresh ginger, and sliced red bell peppers, cooking for about two minutes until fragrant.
4
Push the chicken and vegetables to one side of the pan and pour the liquid egg whites into the empty space.
5
Gently scramble the egg whites until they are fully set, then incorporate them into the rest of the mixture.
6
Add the cooked brown rice and chopped baby bok choy to the skillet.
7
Pour the coconut aminos over the mixture and toss continuously for one to two minutes until the bok choy is slightly wilted.
8
Remove from heat and garnish with thinly sliced green onions before serving.