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; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.25 cup Sliced carrots; 1 tbsp Tamari; 1 tsp Honey; 1 tsp Toasted sesame oil; 1 tsp Grated fresh ginger; 1 clove Garlic; 0.5 cup Cooked brown rice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Avocado oil

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 fluffy brown rice for a satisfying meal.

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NUTRITION

Protein

51.2g

Fat

16.2g

Carbs

48.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Sliced carrots

1 tbsp Tamari

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Grated fresh ginger

1 clove Garlic

0.5 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

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PREPARATION

1
Slice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
2
In a small bowl, whisk together the tamari, honey, grated ginger, minced garlic, and toasted sesame oil to create the teriyaki sauce.
3
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
4
Add the chicken to the skillet and sear until golden brown and cooked through, about 5-6 minutes, then remove and set aside.
5
In the same skillet, add the broccoli florets, sliced bell peppers, and carrots, stir-frying for 4 minutes until they are tender yet remain crisp.
6
Return the chicken to the pan and pour the teriyaki sauce over the mixture, tossing constantly for 1-2 minutes until the sauce thickens and coats everything.
7
Serve the stir-fry immediately over the warm, fluffy brown rice.