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 sugar snap peas; 1 tbsp coconut aminos; 1 tsp honey; 1 tsp fresh ginger; 1 clove garlic; 1 tsp toasted sesame oil; 0.25 cup cooked brown rice; 0.13 tsp sea salt; 0.13 tsp black pepper; 1 tsp sesame seeds

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-sweet coconut aminos glaze, served over a modest bed of nutty brown rice.

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NUTRITION

Protein

50.1g

Fat

19.1g

Carbs

35.8g

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 sugar snap peas

1 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

0.25 cup cooked brown rice

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp sesame seeds

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PREPARATION

1
Whisk coconut aminos, honey, minced ginger, and minced garlic in a small bowl to create the teriyaki glaze.
2
Heat avocado oil in a large skillet or wok over medium-high heat.
3
Season diced chicken with sea salt and black pepper, then sear until golden brown and cooked through.
4
Remove chicken from the pan and add broccoli, bell pepper, and snap peas, stir-frying until tender-crisp.
5
Return chicken to the pan and pour in the sauce, tossing for 2 minutes until the glaze is glossy and thick.
6
Drizzle with toasted sesame oil and serve over warm brown rice, garnished with sesame seeds.