Stir-Fried Chicken with Rice Noodles and Mixed Vegetables

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

Stir-Fried Chicken with Rice Noodles and Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Stir-Fried Chicken with Rice Noodles and Mixed Vegetables

Tender chicken breast and rice noodles stir-fried with crisp broccoli and bell peppers in a savory ginger-garlic sauce, finished with a drizzle of toasted sesame oil.

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NUTRITION

419kcal
Protein
33.9g
Fat
7.8g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast, sliced

1.5 oz Dry Rice Noodles

1 cup Broccoli Florets

0.5 cup Red Bell Pepper, sliced

2 tbsp Coconut Aminos

1 tsp Toasted Sesame Oil

1 tsp Fresh Ginger, minced

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PREPARATION

  • 1

    Place the dry rice noodles in a heat-proof bowl and cover with boiling water, soaking for 5-8 minutes until tender, then drain.

  • 2

    Heat a large non-stick skillet or wok over medium-high heat and lightly coat with a small amount of water or oil spray.

  • 3

    Add the sliced chicken breast to the pan and sauté until cooked through and lightly browned, about 5-6 minutes.

  • 4

    Add the broccoli florets, bell peppers, and minced ginger to the skillet, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

  • 5

    Lower the heat and stir in the drained rice noodles and coconut aminos, tossing everything together to coat evenly.

  • 6

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

Stir-Fried Chicken with Rice Noodles and Mixed Vegetables

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

Stir-Fried Chicken with Rice Noodles and Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Stir-Fried Chicken with Rice Noodles and Mixed Vegetables

Tender chicken breast and rice noodles stir-fried with crisp broccoli and bell peppers in a savory ginger-garlic sauce, finished with a drizzle of toasted sesame oil.

NUTRITION

419kcal
Protein
33.9g
Fat
7.8g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast, sliced

1.5 oz Dry Rice Noodles

1 cup Broccoli Florets

0.5 cup Red Bell Pepper, sliced

2 tbsp Coconut Aminos

1 tsp Toasted Sesame Oil

1 tsp Fresh Ginger, minced

PREPARATION

  • 1

    Place the dry rice noodles in a heat-proof bowl and cover with boiling water, soaking for 5-8 minutes until tender, then drain.

  • 2

    Heat a large non-stick skillet or wok over medium-high heat and lightly coat with a small amount of water or oil spray.

  • 3

    Add the sliced chicken breast to the pan and sauté until cooked through and lightly browned, about 5-6 minutes.

  • 4

    Add the broccoli florets, bell peppers, and minced ginger to the skillet, stir-frying for 3-4 minutes until the vegetables are tender-crisp.

  • 5

    Lower the heat and stir in the drained rice noodles and coconut aminos, tossing everything together to coat evenly.

  • 6

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