Orange Glazed Chicken Stir-Fry

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

Orange Glazed Chicken Stir-Fry

YOUR SOLIN GENERATED RECIPE

Orange Glazed Chicken Stir-Fry

Sautéed chicken breast tossed in a zesty, citrusy orange glaze with crisp broccoli florets and colorful bell peppers over a bed of fluffy brown rice.

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NUTRITION

484kcal
Protein
51.8g
Fat
11.1g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Toasted sesame oil

0.25 cup Fresh orange juice

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Arrowroot powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Green onion

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PREPARATION

  • 1

    In a small bowl, whisk together the fresh orange juice, tamari, grated ginger, minced garlic, and arrowroot powder to create the glaze.

  • 2

    Season the diced chicken breast evenly with sea salt and black pepper.

  • 3

    Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

  • 4

    Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5 to 7 minutes.

  • 5

    Remove the chicken from the pan and set aside; add the broccoli and bell peppers to the same skillet with a splash of water, covering for 2 minutes to steam-tenderize.

  • 6

    Return the chicken to the skillet and pour the prepared orange glaze over the mixture.

  • 7

    Stir constantly for 1 to 2 minutes until the sauce thickens and coats the chicken and vegetables beautifully.

  • 8

    Serve the stir-fry immediately over the warm brown rice and garnish with thinly sliced green onions.

Orange Glazed Chicken Stir-Fry

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

Orange Glazed Chicken Stir-Fry

YOUR SOLIN GENERATED RECIPE

Orange Glazed Chicken Stir-Fry

Sautéed chicken breast tossed in a zesty, citrusy orange glaze with crisp broccoli florets and colorful bell peppers over a bed of fluffy brown rice.

NUTRITION

484kcal
Protein
51.8g
Fat
11.1g
Carbs
44.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Toasted sesame oil

0.25 cup Fresh orange juice

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Arrowroot powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Green onion

PREPARATION

  • 1

    In a small bowl, whisk together the fresh orange juice, tamari, grated ginger, minced garlic, and arrowroot powder to create the glaze.

  • 2

    Season the diced chicken breast evenly with sea salt and black pepper.

  • 3

    Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

  • 4

    Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5 to 7 minutes.

  • 5

    Remove the chicken from the pan and set aside; add the broccoli and bell peppers to the same skillet with a splash of water, covering for 2 minutes to steam-tenderize.

  • 6

    Return the chicken to the skillet and pour the prepared orange glaze over the mixture.

  • 7

    Stir constantly for 1 to 2 minutes until the sauce thickens and coats the chicken and vegetables beautifully.

  • 8

    Serve the stir-fry immediately over the warm brown rice and garnish with thinly sliced green onions.