Teriyaki Chicken and Broccoli Stir-Fry

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

Teriyaki Chicken and Broccoli Stir-Fry

YOUR SOLIN GENERATED RECIPE

Teriyaki Chicken and Broccoli Stir-Fry

Chicken breast and crisp broccoli florets are wok-seared in a savory ginger-garlic glaze and served over fluffy brown rice for a vibrant, better-than-takeout meal.

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NUTRITION

418kcal
Protein
42.4g
Fat
10.4g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast, boneless skinless

1.5 cups Broccoli florets

0.5 cup Cooked brown rice

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger, minced

1 clove Garlic, minced

0.5 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

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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 glass bowl, whisk together the coconut aminos, minced ginger, minced garlic, and arrowroot powder to create the teriyaki glaze.

  • 3

    Heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.

  • 4

    Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5-6 minutes.

  • 5

    Add the broccoli florets and two tablespoons of water to the pan, then immediately cover with a lid for 2 minutes to steam the broccoli until tender-crisp.

  • 6

    Remove the lid and pour the teriyaki glaze over the chicken and broccoli, tossing constantly for 1 minute until the sauce thickens and coats the ingredients.

  • 7

    Serve the stir-fry immediately over the warmed brown rice and garnish with sesame seeds.

Teriyaki Chicken and Broccoli Stir-Fry

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

Teriyaki Chicken and Broccoli Stir-Fry

YOUR SOLIN GENERATED RECIPE

Teriyaki Chicken and Broccoli Stir-Fry

Chicken breast and crisp broccoli florets are wok-seared in a savory ginger-garlic glaze and served over fluffy brown rice for a vibrant, better-than-takeout meal.

NUTRITION

418kcal
Protein
42.4g
Fat
10.4g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast, boneless skinless

1.5 cups Broccoli florets

0.5 cup Cooked brown rice

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger, minced

1 clove Garlic, minced

0.5 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

  • 1

    Slice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

  • 2

    In a small glass bowl, whisk together the coconut aminos, minced ginger, minced garlic, and arrowroot powder to create the teriyaki glaze.

  • 3

    Heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.

  • 4

    Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5-6 minutes.

  • 5

    Add the broccoli florets and two tablespoons of water to the pan, then immediately cover with a lid for 2 minutes to steam the broccoli until tender-crisp.

  • 6

    Remove the lid and pour the teriyaki glaze over the chicken and broccoli, tossing constantly for 1 minute until the sauce thickens and coats the ingredients.

  • 7

    Serve the stir-fry immediately over the warmed brown rice and garnish with sesame seeds.