Chicken and Asparagus Stir-fry with Brown Rice
A quick and vibrant stir-fry featuring lean chicken breast and seasonal asparagus, bell peppers, and brown rice, seasoned with fresh ginger, garlic, and soy sauce.
Ingredients
- Chicken Breast185 g
- Brown Rice50 g
- Bell Pepper110 g
- Garlic1 clove
- Bell Pepper110 g
- Olive Oil7.5 ml
- Asparagus110 g
- Soy Sauce15 ml
- Ginger5 g
Instructions
- 1Step 1
Cook brown rice according to package instructions. (This can be done concurrently or pre-cooked).
- 2Step 2
While rice cooks, slice chicken breast into thin strips. Chop bell pepper into strips and trim asparagus ends, then cut into 2-inch pieces. Mince ginger and garlic.
- 3Step 3
Heat olive oil in a large skillet or wok over medium-high heat. Add chicken strips and stir-fry for 3-4 minutes until lightly browned and cooked through. Remove chicken from pan and set aside.
- 4Step 4
Add bell pepper and asparagus to the same pan, stir-fry for 3-4 minutes until tender-crisp.
- 5Step 5
Add minced ginger and garlic to the vegetables, stir-fry for 1 minute until fragrant.
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