Quick Chicken and Vegetable Stir-fry with Brown Rice
Tender chicken breast and mixed vegetables quickly stir-fried and served over fluffy brown rice, perfect for a hearty lunch.
Ingredients
- •1 cup cooked brown rice
- •1 boneless, skinless chicken breast (about 6 oz), cut into 1-inch pieces
- •1 tbsp soy sauce
- •1 tsp cornstarch
- •1 tbsp sesame oil
- •1 cup broccoli florets
- •1/2 red bell pepper, thinly sliced
- •1/2 cup snap peas
- •2 cloves garlic, minced
- •1 tbsp fresh ginger, grated
- •2 tbsp stir-fry sauce (store-bought or homemade with soy sauce, a touch of honey, and rice vinegar)
- •1/4 cup chicken broth
- •Salt and black pepper to taste
Dietary Info
Instructions
- 1
If not already cooked, prepare 1 cup of brown rice according to package directions. Set aside.
- 2
In a small bowl, toss the chicken pieces with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Let marinate for 5 minutes.
- 3
Heat 1 tablespoon of 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 broccoli florets, red bell pepper, and snap peas to the same skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender. Add the minced garlic and grated ginger and stir-fry for another minute until fragrant.
- 5
Return the cooked chicken to the skillet with the vegetables. Pour in the stir-fry sauce and chicken broth. Stir well to coat everything and cook for 1-2 minutes, allowing the sauce to thicken slightly. Season with salt and pepper if needed.
- 6
Serve the quick chicken and vegetable stir-fry immediately over the cooked brown rice.
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