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 tbsp Avocado oil; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.5 cup Snap peas; 2 tbsp Coconut aminos; 1 tsp Toasted sesame oil; 1 tsp Fresh ginger; 1 clove Garlic; 0.5 cup Cooked brown rice; 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

Sautéed chicken breast and crisp vegetables tossed in a savory ginger-garlic glaze, served over a bed of fluffy brown rice for a satisfying and colorful meal.

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NUTRITION

Protein

51.2g

Fat

18g

Carbs

43.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Cut the chicken breast into bite-sized pieces and season with 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 teriyaki glaze.
3
Heat the avocado oil in a large skillet or wok over medium-high heat.
4
Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through, then remove the chicken and set aside.
5
In the same skillet, add the broccoli florets, sliced red bell pepper, and snap peas, stir-frying for 3-4 minutes until they are tender-crisp.
6
Return the chicken to the skillet and pour the teriyaki glaze over the mixture, tossing everything together for 1-2 minutes until the sauce thickens slightly.
7
Serve the stir-fry immediately over the warm cooked brown rice.