Chicken and Asparagus Stir-fry with Brown Rice
A quick and vibrant stir-fry featuring lean chicken breast and crisp seasonal asparagus, colorful bell peppers, and an aromatic ginger-garlic sauce, served over wholesome brown rice.
Ingredients
- Brown Rice90 g
- Chicken Breast150 g
- Bell Pepper75 g
- Garlic5 g
- Bell Pepper75 g
- Sesame Oil2.5 ml
- Asparagus125 g
- Soy Sauce10 ml
- Ginger5 g
Instructions
- 1Step 1
Cook brown rice according to package instructions. While rice cooks, prepare other ingredients.
- 2Step 2
Slice chicken breast into thin strips. Trim the woody ends off asparagus and cut into 2-inch pieces. Slice bell pepper into thin strips. Mince ginger and garlic.
- 3Step 3
Heat sesame 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 the pan and set aside.
- 4Step 4
Add asparagus and bell pepper to the same pan. Stir-fry for 3-5 minutes until vegetables are tender-crisp. Add minced ginger and garlic and stir-fry for another minute until fragrant.
- 5Step 5
Return chicken to the pan. Add soy sauce and toss everything to combine. Cook for 1-2 minutes until heated through.
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