Ginger-Soy Chicken & Vegetable Rice Bowls
Flavorful chicken and crisp-tender vegetables coated in a simple ginger-soy sauce, served over fluffy brown rice.
Ingredients
- boneless, skinless chicken breasts200 g
- brown rice (dry)58 g
- broccoli florets90 g
- carrots43 g
- bell pepper (any color)50 g
- yellow onion50 g
- garlic5 g
- bell pepper (any color)50 g
- cooking oil (e.g., vegetable or avocado)10 ml
- toasted sesame oil3 ml
- snow peas30 g
- fresh ginger5 g
- soy sauce (or tamari)18 ml
- water10 ml
- cornstarch2 g
Instructions
- 1Step 1
Cook brown rice according to package directions. Set aside.
- 2Step 2
While rice cooks, prepare the chicken and vegetables. Cut chicken breasts into bite-sized pieces.
- 3Step 3
Chop broccoli into florets, slice carrots, trim snow peas, slice bell pepper and onion. Mince garlic and grate fresh ginger.
- 4Step 4
In a small bowl, whisk together soy sauce (or tamari), grated ginger, minced garlic, toasted sesame oil, water, and cornstarch. Set sauce aside.
- 5Step 5
Heat cooking oil in a large skillet or wok over medium-high heat.
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