Chicken and Seasonal Vegetable Stir-fry with Brown Rice
A quick and vibrant stir-fry packed with lean protein and winter vegetables, served over wholesome brown rice. Naturally lactose-free and full of flavor.
Ingredients
- Chicken Breast175 g
- Brown Rice50 g
- Broccoli75 g
- Carrots40 g
- Bell Pepper40 g
- Garlic1 clove
- Bell Pepper40 g
- Sesame Oil6 ml
- Soy Sauce12.5 ml
- Ginger5 g
Instructions
- 1Step 1
Step 1: Cook brown rice according to package instructions. While rice cooks, cut chicken breast into 1-inch pieces. Chop broccoli into florets, slice carrots thinly, and julienne bell pepper. Mince garlic and ginger.
- 2Step 2
Step 2: Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry for 4-5 minutes until browned and cooked through. Remove chicken and set aside.
- 3Step 3
Step 3: Add garlic, ginger, carrots, and bell pepper to the same skillet. Stir-fry for 2-3 minutes. Add broccoli and continue to stir-fry for another 2-3 minutes until vegetables are tender-crisp.
- 4Step 4
Step 4: Return chicken to the skillet. Pour in soy sauce and toss everything to combine. Serve immediately over cooked brown rice.
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