Chicken and Seasonal Vegetable Stir-fry with Brown Rice
A vibrant and flavorful stir-fry featuring lean chicken breast and a medley of seasonal Slovenian vegetables, tossed in a savory ginger-soy sauce. Served with wholesome brown rice for a balanced and satisfying meal.
Ingredients
- Chicken breast150 g
- Brown rice40 g
- Carrots50 g
- Onion35 g
- Garlic5 g
- Sesame oil10 ml
- Salt1 pinch
- Black pepper1 pinch
- Cabbage75 g
- Leek35 g
- Ginger4 g
- Soy sauce10 ml
Instructions
- 1Step 1
Rinse 80 grams of brown rice thoroughly and cook according to package instructions (typically 1 part rice to 2 parts water) for 20 minutes. Set aside.
- 2Step 2
While rice cooks, prepare vegetables: Slice 300 grams of chicken breast into thin strips. Thinly slice 100 grams of carrots, 150 grams of cabbage, 70 grams of leek, and 70 grams of onion. Mince 10 grams of garlic and 8 grams of fresh ginger. (Prep time: 10 minutes)
- 3Step 3
Heat 10 ml of sesame oil in a large wok or skillet over high heat for 1 minute.
- 4Step 4
Add chicken strips to the hot pan and stir-fry for 4 minutes until browned and mostly cooked through. Remove chicken from the pan and set aside.
- 5Step 5
Add the sliced onion, leek, and carrots to the same pan. Stir-fry for 3 minutes until slightly softened.
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