YOUR SOLIN GENERATED RECIPE
Teriyaki Chicken Stir-Fry with Vegetables
Sautéed chicken breast and crisp garden vegetables tossed in a savory-sweet coconut aminos glaze, served over a bed of fluffy brown rice.
INGREDIENTS
5 oz chicken breast
0.25 cup cooked brown rice
1 cup broccoli florets
0.5 cup sliced red bell pepper
0.5 cup snap peas
1 tsp avocado oil
2 tbsp coconut aminos
1 tsp honey
1 tsp minced fresh ginger
1 clove minced garlic
0.5 tsp toasted sesame oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Prepare the teriyaki sauce by whisking together coconut aminos, honey, minced ginger, and minced garlic in a small bowl.
Heat avocado oil in a large skillet or wok over medium-high heat until shimmering.
Add the diced chicken breast to the pan, seasoning with sea salt and black pepper, and sear until golden brown and cooked through.
Remove chicken from the pan and set aside; add the broccoli, bell peppers, and snap peas to the same skillet.
Stir-fry the vegetables for 3-4 minutes until they are tender-crisp and vibrant in color.
Return the chicken to the skillet and pour the prepared sauce over the mixture, tossing to coat evenly.
Drizzle with toasted sesame oil and simmer for 1 minute until the sauce thickens slightly.
Serve the stir-fry immediately over the warm, fluffy brown rice.