Ginger-Soy Chicken Stir Fry with Brown Rice and Broccoli

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

Ginger-Soy Chicken Stir Fry with Brown Rice and Broccoli

YOUR SOLIN GENERATED RECIPE

Ginger-Soy Chicken Stir Fry with Brown Rice and Broccoli

Sautéed chicken breast and broccoli florets tossed in a zesty ginger-soy glaze, served over nutty brown rice with a finishing touch of toasted sesame seeds.

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NUTRITION

614kcal
Protein
30g
Fat
27.4g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast, cubed

1 cup Cooked Brown Rice

1.5 cups Broccoli Florets

1 tablespoon Avocado Oil

1 tablespoon Coconut Aminos

1 teaspoon Toasted Sesame Oil

0.5 cup Sliced Red Bell Pepper

1 tablespoon Sesame Seeds

1 teaspoon Minced Fresh Ginger

1 clove Minced Garlic

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PREPARATION

  • 1

    Cook the brown rice according to package directions until fluffy.

  • 2

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

  • 3

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

  • 4

    Add the chicken breast cubes to the skillet and sauté until they are golden brown and cooked through.

  • 5

    Add the broccoli florets and sliced red bell peppers to the skillet, stir-frying for about 3-4 minutes until they are tender-crisp.

  • 6

    Pour the ginger-soy sauce over the chicken and vegetables, tossing everything together until well coated.

  • 7

    Drizzle the toasted sesame oil over the mixture and sprinkle with sesame seeds.

  • 8

    Serve the chicken and vegetable stir-fry immediately over the warm brown rice.

Ginger-Soy Chicken Stir Fry with Brown Rice and Broccoli

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

Ginger-Soy Chicken Stir Fry with Brown Rice and Broccoli

YOUR SOLIN GENERATED RECIPE

Ginger-Soy Chicken Stir Fry with Brown Rice and Broccoli

Sautéed chicken breast and broccoli florets tossed in a zesty ginger-soy glaze, served over nutty brown rice with a finishing touch of toasted sesame seeds.

NUTRITION

614kcal
Protein
30g
Fat
27.4g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast, cubed

1 cup Cooked Brown Rice

1.5 cups Broccoli Florets

1 tablespoon Avocado Oil

1 tablespoon Coconut Aminos

1 teaspoon Toasted Sesame Oil

0.5 cup Sliced Red Bell Pepper

1 tablespoon Sesame Seeds

1 teaspoon Minced Fresh Ginger

1 clove Minced Garlic

PREPARATION

  • 1

    Cook the brown rice according to package directions until fluffy.

  • 2

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

  • 3

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

  • 4

    Add the chicken breast cubes to the skillet and sauté until they are golden brown and cooked through.

  • 5

    Add the broccoli florets and sliced red bell peppers to the skillet, stir-frying for about 3-4 minutes until they are tender-crisp.

  • 6

    Pour the ginger-soy sauce over the chicken and vegetables, tossing everything together until well coated.

  • 7

    Drizzle the toasted sesame oil over the mixture and sprinkle with sesame seeds.

  • 8

    Serve the chicken and vegetable stir-fry immediately over the warm brown rice.