Chicken Breast and Veggie Stir-Fry with Rice
A quick and flavorful stir-fry featuring chicken breast, carrots, and other vegetables served over rice, perfect for a satisfying midday meal.
Ingredients
- •1 cup uncooked white rice
- •1 tablespoon soy sauce, plus more for serving
- •1 tablespoon cornstarch
- •1 boneless, skinless chicken breast (about 6 oz), cut into 1-inch pieces
- •1 tablespoon sesame oil
- •1 cup broccoli florets
- •1 medium carrot, peeled and thinly sliced or julienned
- •1/2 red bell pepper, thinly sliced
- •2 cloves garlic, minced
- •1 teaspoon grated fresh ginger (optional)
- •2 tablespoons stir-fry sauce (store-bought or homemade with soy sauce, a touch of honey/sugar, and a splash of rice vinegar)
- •1/4 cup water or chicken broth
- •Green onions, sliced, for garnish (optional)
Dietary Info
Instructions
- 1
Cook the rice according to package directions. While the rice cooks, prepare the stir-fry.
- 2
In a medium bowl, combine 1 tablespoon soy sauce and cornstarch. Add the chicken pieces and toss to coat evenly. Set aside.
- 3
Heat the sesame oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 3-4 minutes, until lightly browned and cooked through. Remove chicken from the skillet and set aside.
- 4
Add the broccoli, carrot, and red bell pepper to the same skillet. Stir-fry for 3-5 minutes, until vegetables are tender-crisp. Add the minced garlic and grated ginger (if using) and stir-fry for another minute until fragrant.
- 5
Return the cooked chicken to the skillet with the vegetables. Add the stir-fry sauce and water/broth. Stir well to combine and heat through, about 1-2 minutes, allowing the sauce to thicken slightly.
- 6
Serve the chicken and veggie stir-fry immediately over the cooked rice. Garnish with sliced green onions if desired, and offer extra soy sauce on the side.
Cook This with Sous
Get recipes like this from ingredients you already have. Free to download.
