Chicken & Root Vegetable Stir-fry with Brown Rice
A vibrant and flavorful stir-fry packed with lean protein and seasonal root vegetables, served over wholesome brown rice.
Ingredients
- Brown Rice55 g
- Chicken Breast192 g
- Carrot55 g
- Garlic4.5 g
- Sesame Oil5.5 ml
- Black Pepper0.5 tsp
- Celery Root55 g
- Leek44 g
- Soy Sauce11 ml
- Ginger4.5 g
Instructions
- 1Step 1
Cook brown rice according to package directions. While rice cooks, prepare vegetables.
- 2Step 2
Thinly slice chicken breast. Julienne carrots and celery root. Slice leek into thin rounds. Mince ginger and garlic.
- 3Step 3
Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until cooked through, about 4-5 minutes. Remove chicken and set aside.
- 4Step 4
Add carrots, celery root, and leek to the pan. Stir-fry for 3-4 minutes until slightly tender-crisp. Add minced ginger and garlic and stir-fry for 1 minute until fragrant.
- 5Step 5
Return chicken to the pan. Pour in soy sauce and black pepper. Toss to combine and heat through for 1-2 minutes.
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