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 white rice; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.25 cup carrots; 2 tbsp tamari; 1 tbsp honey; 1 tsp fresh ginger; 1 clove garlic; 1 tsp toasted sesame oil; 0.5 tsp arrowroot powder; 1 tbsp water; 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 homemade teriyaki glaze, served over fluffy white rice for a vibrant and nourishing meal.

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NUTRITION

Protein

52.7g

Fat

10.7g

Carbs

65.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked white rice

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup carrots

2 tbsp tamari

1 tbsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

0.5 tsp arrowroot powder

1 tbsp water

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Whisk tamari, honey, ginger, garlic, and sesame oil in a small bowl to create the teriyaki sauce.
2
Stir arrowroot powder and water together in a separate small ramekin to form a smooth slurry.
3
Season the sliced chicken breast with sea salt and black pepper.
4
Heat a large skillet over medium-high heat and sauté the chicken until golden and fully cooked.
5
Remove the chicken from the skillet and add the broccoli, bell pepper, and carrots, stir-frying until tender-crisp.
6
Return the chicken to the skillet and pour the teriyaki sauce over the mixture, tossing to coat.
7
Pour in the arrowroot slurry and simmer for 1 minute until the sauce becomes a thick, glossy glaze.
8
Serve the hot chicken and vegetable mixture over the cooked white rice.