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; 0.25 cup Cooked brown rice; 1 cup Broccoli florets; 0.5 cup Sliced bell peppers; 0.5 cup Snap peas; 1 tsp Toasted sesame oil; 1 tbsp Tamari; 0.5 tbsp Honey; 1 tsp Grated fresh ginger; 1 clove Minced garlic; 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 ginger-tamari glaze, served over a bed of fluffy brown rice for a vibrant and satisfying meal.

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NUTRITION

Protein

51.6g

Fat

10.8g

Carbs

36.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Sliced bell peppers

0.5 cup Snap peas

1 tsp Toasted sesame oil

1 tbsp Tamari

0.5 tbsp Honey

1 tsp Grated fresh ginger

1 clove Minced garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
In a small bowl, whisk together the tamari, honey, grated ginger, and minced garlic to create the teriyaki glaze.
2
Heat the toasted sesame oil in a large skillet or wok over medium-high heat.
3
Season the chicken breast pieces with sea salt and black pepper, then add them to the skillet and cook until golden brown and cooked through.
4
Remove the chicken from the skillet and set aside.
5
Add the broccoli florets, sliced bell peppers, and snap peas to the same skillet, adding a splash of water if needed to steam-sauté until tender-crisp.
6
Return the chicken to the skillet and pour the teriyaki glaze over the mixture, tossing for 1-2 minutes until the sauce thickens and coats everything beautifully.
7
Serve the stir-fry over the cooked brown rice while hot.