Chicken and Bell Pepper Stir-Fry with White Rice

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

Chicken and Bell Pepper Stir-Fry with White Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Bell Pepper Stir-Fry with White Rice

Sautéed chicken breast and vibrant bell peppers tossed in a savory ginger-garlic glaze, served over a bed of fluffy white rice for a satisfying, clean meal.

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NUTRITION

527kcal
Protein
49.7g
Fat
16.4g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless skinless chicken breast

0.5 cup Cooked white rice

1 cup Bell peppers, sliced

0.25 cup Red onion, sliced

2 tsp Extra virgin olive oil

0.5 tsp Toasted sesame oil

1 clove Garlic, minced

0.5 tsp Fresh ginger, grated

2 tbsp Chicken bone broth

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized 1-inch cubes and season with the sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a large skillet or wok over medium-high heat.

  • 3

    Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove chicken from the pan and set aside.

  • 4

    In the same skillet, add the sliced bell peppers and red onion, sautéing for 3-4 minutes until they are tender-crisp.

  • 5

    Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

  • 6

    Return the chicken to the pan and pour in the chicken bone broth, rice vinegar, and toasted sesame oil.

  • 7

    Toss everything together for 1-2 minutes until the liquid has slightly reduced and coated the ingredients.

  • 8

    Serve the stir-fry immediately over the warm, cooked white rice.

Chicken and Bell Pepper Stir-Fry with White Rice

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

Chicken and Bell Pepper Stir-Fry with White Rice

YOUR SOLIN GENERATED RECIPE

Chicken and Bell Pepper Stir-Fry with White Rice

Sautéed chicken breast and vibrant bell peppers tossed in a savory ginger-garlic glaze, served over a bed of fluffy white rice for a satisfying, clean meal.

NUTRITION

527kcal
Protein
49.7g
Fat
16.4g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless skinless chicken breast

0.5 cup Cooked white rice

1 cup Bell peppers, sliced

0.25 cup Red onion, sliced

2 tsp Extra virgin olive oil

0.5 tsp Toasted sesame oil

1 clove Garlic, minced

0.5 tsp Fresh ginger, grated

2 tbsp Chicken bone broth

1 tsp Rice vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Cut the chicken breast into bite-sized 1-inch cubes and season with the sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a large skillet or wok over medium-high heat.

  • 3

    Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove chicken from the pan and set aside.

  • 4

    In the same skillet, add the sliced bell peppers and red onion, sautéing for 3-4 minutes until they are tender-crisp.

  • 5

    Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

  • 6

    Return the chicken to the pan and pour in the chicken bone broth, rice vinegar, and toasted sesame oil.

  • 7

    Toss everything together for 1-2 minutes until the liquid has slightly reduced and coated the ingredients.

  • 8

    Serve the stir-fry immediately over the warm, cooked white rice.