Name: Teriyaki Chicken Stir-Fry with Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 cup cooked brown rice; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 cup sugar snap peas; 1 tbsp coconut aminos; 0.5 tbsp raw honey; 1 tsp toasted sesame oil; 1 clove garlic; 0.5 tsp fresh ginger; 0.25 tsp sea salt; 0.25 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 ginger-garlic glaze, served over a bed of nutty brown rice for a clean and satisfying meal.

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NUTRITION

Protein

56.4g

Fat

13.0g

Carbs

50.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tbsp coconut aminos

0.5 tbsp raw honey

1 tsp toasted sesame oil

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

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PREPARATION

1
Slice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
2
In a small bowl, whisk together the coconut aminos, raw honey, minced garlic, and grated fresh ginger to create the teriyaki glaze.
3
Heat the toasted sesame oil in a large skillet or wok over medium-high heat.
4
Add the chicken to the skillet and sear until golden brown and cooked through, then remove and set aside.
5
In the same skillet, add the broccoli florets, sliced red bell pepper, and sugar snap peas, stir-frying for 3-4 minutes until crisp-tender.
6
Return the chicken to the pan and pour the teriyaki glaze over the mixture, tossing for 1 minute until the sauce thickens and coats everything.
7
Serve the stir-fry over the cooked brown rice and garnish with sesame seeds.