Name: Shredded Chilli Chicken Stir-Fry with Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 oz Chicken Breast, shredded; 0.5 cup cooked Brown Rice; 0.5 cup Red Bell Pepper, sliced; 0.5 cup Sugar Snap Peas; 1 tsp Sesame Oil; 1 tbsp Tamari; 1 tsp Honey; 1 tsp Fresh Ginger, minced; 1 clove Garlic, minced; 0.25 tsp Red Chili Flakes

Shredded Chilli 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

Shredded Chilli Chicken Stir-Fry with Brown Rice

Tender shredded chicken stir-fried with crisp bell peppers and snap peas in a spicy ginger-garlic sauce, served over nutty brown rice.

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NUTRITION

Protein

28.9g

Fat

8.9g

Carbs

40.9g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast, shredded

0.5 cup cooked Brown Rice

0.5 cup Red Bell Pepper, sliced

0.5 cup Sugar Snap Peas

1 tsp Sesame Oil

1 tbsp Tamari

1 tsp Honey

1 tsp Fresh Ginger, minced

1 clove Garlic, minced

0.25 tsp Red Chili Flakes

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PREPARATION

1
Prepare the sauce by whisking together the tamari, honey, minced ginger, minced garlic, and red chili flakes in a small bowl.
2
Heat the sesame oil in a large skillet or wok over medium-high heat.
3
Add the shredded chicken to the pan and sauté until cooked through and slightly golden.
4
Toss in the sliced bell peppers and sugar snap peas, stir-frying for 3-4 minutes until the vegetables are tender-crisp.
5
Pour the sauce over the chicken and vegetables, tossing constantly for 1 minute until the sauce thickens and coats everything evenly.
6
Serve the hot chilli chicken mixture over the warm cooked brown rice.