Chicken Breast and Veggie Stir-Fry with Brown Rice
Tender chicken breast and colorful vegetables stir-fried and served over fluffy brown rice, perfect for a satisfying and healthy lunch.
Ingredients
- •1 cup cooked brown rice (prepare ahead or use quick-cook)
- •1 boneless, skinless chicken breast (about 6 oz), cut into 1-inch pieces
- •1 tbsp soy sauce
- •1 tsp cornstarch
- •1 tbsp sesame oil, divided
- •1 cup broccoli florets
- •1/2 red bell pepper, thinly sliced
- •1/2 cup snap peas
- •1/4 cup shredded carrots
- •1 clove garlic, minced
- •1/2 inch fresh ginger, grated (about 1/2 tsp)
- •2 tbsp stir-fry sauce (store-bought or homemade with soy sauce, a touch of honey/sugar, and a splash of rice vinegar)
- •Optional: sesame seeds for garnish
Dietary Info
Instructions
- 1
If not already cooked, prepare brown rice according to package directions. Set aside.
- 2
In a medium bowl, toss the chicken pieces with 1 tbsp soy sauce and cornstarch. Let marinate for 5 minutes.
- 3
Heat 1/2 tbsp sesame oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 3-5 minutes until cooked through and lightly browned. Remove chicken from the skillet and set aside.
- 4
Add the remaining 1/2 tbsp sesame oil to the skillet. Add broccoli, red bell pepper, snap peas, and shredded carrots. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- 5
Add minced garlic and grated ginger to the vegetables and stir-fry for another minute until fragrant. Return the cooked chicken to the skillet. Pour in the stir-fry sauce and toss everything together until well coated and heated through, about 1-2 minutes.
- 6
Serve the chicken and veggie stir-fry immediately over the cooked brown rice. Garnish with sesame seeds if desired.
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