Quick Chicken and Veggie Stir-fry with Brown Rice
Tender chicken and colorful vegetables quickly stir-fried in a savory sauce, served over wholesome brown rice. This balanced and satisfying lunch is perfect for a busy day, offering a good mix of protein, fiber, and vitamins.
Ingredients
- •1 cup cooked brown rice (leftover or quick-cook)
- •1 tablespoon soy sauce
- •1 tablespoon oyster sauce (or hoisin sauce for vegetarian option)
- •1 teaspoon cornstarch
- •1/2 teaspoon sesame oil
- •1 tablespoon vegetable oil
- •1 boneless, skinless chicken breast (about 6 oz), cut into thin strips
- •1 cup broccoli florets
- •1/2 red bell pepper, thinly sliced
- •1/2 cup snap peas
- •2 cloves garlic, minced
- •1/2 inch fresh ginger, grated (about 1 teaspoon)
- •2 tablespoons water
Dietary Info
Instructions
- 1
If not already cooked, prepare brown rice according to package directions. For quick lunch, use pre-cooked or leftover brown rice.
- 2
In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and sesame oil. Set aside.
- 3
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken strips and stir-fry for 3-4 minutes, until cooked through and lightly browned. Remove chicken from the skillet and set aside.
- 4
Add broccoli florets, red bell pepper, and snap peas to the same skillet. Stir-fry for 3-5 minutes, until vegetables are tender-crisp. Add minced garlic and grated ginger, and stir-fry for 1 minute until fragrant.
- 5
Return the cooked chicken to the skillet with the vegetables. Add the prepared sauce and 2 tablespoons of water. Stir constantly for 1-2 minutes, until the sauce thickens and coats the chicken and vegetables. Serve immediately over the cooked brown rice.
Cook This with Sous
Get recipes like this from ingredients you already have. Free to download.
