Teriyaki Chicken Stir-Fry with Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Teriyaki Chicken Stir-Fry with Vegetables

YOUR SOLIN GENERATED RECIPE

Teriyaki Chicken Stir-Fry with Vegetables

Tender chicken breast sautéed with crisp garden vegetables in a glossy ginger-garlic glaze, served over a bed of fluffy brown rice.

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NUTRITION

558kcal
Protein
56.9g
Fat
12.4g
Carbs
53.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Sliced red bell pepper

0.5 cup Sugar snap peas

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Toasted sesame oil

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

    Slice the chicken breast into small, bite-sized pieces and season evenly with sea salt and black pepper.

  • 2

    In a small mixing bowl, whisk together the coconut aminos, honey, grated 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 sauté until golden brown and cooked through, approximately 5 to 7 minutes, then remove the chicken from the pan and set aside.

  • 5

    In the same skillet, add the broccoli florets, sliced red bell pepper, and sugar snap peas, sautéing for 3 to 4 minutes until they are tender-crisp.

  • 6

    Return the cooked chicken to the skillet and pour the teriyaki glaze over the meat and vegetables.

  • 7

    Toss everything together for 1 to 2 minutes until the sauce has thickened and coated the ingredients in a glossy finish.

  • 8

    Portion the warm cooked brown rice into a bowl and top with the chicken and vegetable stir-fry.

Teriyaki Chicken Stir-Fry with Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Teriyaki Chicken Stir-Fry with Vegetables

YOUR SOLIN GENERATED RECIPE

Teriyaki Chicken Stir-Fry with Vegetables

Tender chicken breast sautéed with crisp garden vegetables in a glossy ginger-garlic glaze, served over a bed of fluffy brown rice.

NUTRITION

558kcal
Protein
56.9g
Fat
12.4g
Carbs
53.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Sliced red bell pepper

0.5 cup Sugar snap peas

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Grated fresh ginger

1 clove Minced garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Slice the chicken breast into small, bite-sized pieces and season evenly with sea salt and black pepper.

  • 2

    In a small mixing bowl, whisk together the coconut aminos, honey, grated 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 sauté until golden brown and cooked through, approximately 5 to 7 minutes, then remove the chicken from the pan and set aside.

  • 5

    In the same skillet, add the broccoli florets, sliced red bell pepper, and sugar snap peas, sautéing for 3 to 4 minutes until they are tender-crisp.

  • 6

    Return the cooked chicken to the skillet and pour the teriyaki glaze over the meat and vegetables.

  • 7

    Toss everything together for 1 to 2 minutes until the sauce has thickened and coated the ingredients in a glossy finish.

  • 8

    Portion the warm cooked brown rice into a bowl and top with the chicken and vegetable stir-fry.