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; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 cup sugar snap peas; 0.25 cup cooked brown rice; 1 tsp toasted sesame oil; 1 tbsp tamari; 1 tsp honey; 1 tsp fresh ginger; 1 clove 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 vibrant vegetables tossed in a savory ginger-tamari glaze, served over a bed of fluffy brown rice for a satisfying crunch.

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NUTRITION

Protein

55.3g

Fat

11.2g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.25 cup cooked brown rice

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Prep the chicken by cutting it into bite-sized cubes and seasoning with sea salt and black pepper.
2
In a small bowl, whisk together the tamari, honey, minced ginger, and minced garlic to create the teriyaki glaze.
3
Heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.
4
Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.
5
In the same skillet, add the broccoli, sliced bell peppers, and sugar snap peas, sautéing for 4 minutes until they are tender-crisp and bright.
6
Return the chicken to the pan and pour the teriyaki glaze over the mixture, tossing constantly for 1 minute until the sauce thickens and coats everything.
7
Serve the stir-fry immediately over the warm cooked brown rice.