Name: Teriyaki Chicken Stir-Fry with Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 tsp Avocado oil; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.5 cup Sugar snap peas; 0.5 cup Cooked brown rice; 2 tbsp Coconut aminos; 0.5 tsp Toasted sesame oil; 1 tsp Fresh ginger; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Teriyaki Chicken Stir-Fry with Vegetables

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

YOUR SOLIN GENERATED RECIPE

Teriyaki Chicken Stir-Fry with Vegetables

Pan-seared chicken breast and crisp broccoli florets tossed in a savory ginger-garlic glaze for a clean, nutrient-dense stir-fry that is remarkably satisfying.

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NUTRITION

Protein

50.9g

Fat

11.3g

Carbs

44.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

0.5 cup Cooked brown rice

2 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

1 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 with the sea salt and black pepper.
2
In a small bowl, whisk together the coconut aminos, toasted sesame oil, minced fresh ginger, and minced garlic to create the glaze.
3
Heat the avocado oil in a large skillet or wok over medium-high heat.
4
Add the chicken to the pan and sear until golden brown and cooked through, then remove the chicken and set it aside.
5
Add the broccoli florets, sliced red bell pepper, and sugar snap peas to the same pan, sautéing for 3 to 4 minutes until they are tender-crisp.
6
Return the cooked chicken to the pan and pour the ginger-garlic glaze over the mixture, tossing until everything is well coated and the sauce has thickened slightly.
7
Serve the stir-fry immediately over the warm cooked brown rice.