Name: Teriyaki Chicken and Broccoli Stir-Fry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1.5 cups Broccoli florets; 0.5 cup Cooked brown rice; 2 tbsp Coconut aminos; 0.5 tsp Raw honey; 1 tsp Toasted sesame oil; 0.5 tbsp Extra virgin olive oil; 0.5 tsp Fresh ginger; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Teriyaki Chicken and Broccoli Stir-Fry

Sautéed chicken breast and crisp broccoli florets tossed in a savory-sweet ginger glaze, served over a bed of nutty brown rice.

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NUTRITION

Protein

50.2g

Fat

17.8g

Carbs

40g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 cups Broccoli florets

0.5 cup Cooked brown rice

2 tbsp Coconut aminos

0.5 tsp Raw honey

1 tsp Toasted sesame oil

0.5 tbsp Extra virgin olive oil

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Slice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
2
In a small bowl, whisk together the coconut aminos, raw honey, toasted sesame oil, grated fresh ginger, and minced garlic to create the teriyaki glaze.
3
Heat the extra virgin olive oil in a large skillet or wok over medium-high heat until it begins to shimmer.
4
Add the chicken to the skillet and sauté until golden brown and cooked through, which should take about 5 to 7 minutes.
5
Remove the chicken from the skillet and set aside; add the broccoli florets to the same pan with a tablespoon of water and cover for 2 minutes to steam-sauté until vibrant.
6
Return the chicken to the skillet and pour the teriyaki glaze over the mixture, tossing constantly for 1 minute until the sauce becomes thick and glossy.
7
Serve the hot teriyaki chicken and broccoli immediately over a portion of warm cooked brown rice.