Dairy-Free Ginger Chicken & Vegetable Rice Bowl
Tender chicken and crisp vegetables stir-fried in a savory ginger-soy sauce, served over fluffy rice. A flavorful and satisfying dairy-free meal.
Ingredients
- chicken breast330 g
- dry rice200 g
- broccoli florets150 g
- carrots (sliced)75 g
- bell pepper (sliced)75 g
- onion (sliced)50 g
- garlic (minced)10 g
- bell pepper (sliced)75 g
- oil (cooking)30 ml
- salt1 g
- black pepper0.5 g
- fresh ginger (grated)5 g
- soy sauce or tamari30 ml
- water400 ml
Instructions
- 1Step 1
Rinse the dry rice under cold water. Cook the rice according to package instructions using 800ml water, then set aside.
- 2Step 2
Cut the chicken breast into bite-sized pieces.
- 3Step 3
Prepare the vegetables: cut broccoli into florets, slice carrots, bell pepper, and onion. Mince garlic and grate ginger.
- 4Step 4
Heat the cooking oil in a large wok or skillet over high heat.
- 5Step 5
Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
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