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 cup Cooked brown rice; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.25 cup Sugar snap peas; 1 tbsp Coconut aminos; 1 tsp Honey; 1 tsp Toasted sesame oil; 1 clove Garlic; 0.5 tsp Fresh ginger; 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-sweet coconut aminos glaze, served over fluffy brown rice for a vibrant and satisfying meal.

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NUTRITION

Protein

51.2g

Fat

11.3g

Carbs

49.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Sugar snap peas

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Toasted sesame oil

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
In a small bowl, whisk together the coconut aminos, honey, minced garlic, and grated ginger to create the teriyaki sauce.
2
Heat the toasted sesame oil in a large skillet or wok over medium-high heat.
3
Season the diced chicken breast with sea salt and black pepper, then add to the skillet and cook until golden brown and cooked through.
4
Add the broccoli florets, sliced red bell peppers, and sugar snap peas to the skillet, stir-frying for 3-4 minutes until the vegetables are tender-crisp.
5
Pour the prepared sauce over the chicken and vegetables, tossing well to coat and allowing the sauce to thicken slightly for 1 minute.
6
Serve the stir-fry immediately over the warm cooked brown rice.