High Protein Chicken and Vegetable Stir-fry with Rice
Tender chicken thighs stir-fried with a colorful array of vegetables in a savory ginger-garlic sauce, served over fluffy rice. A classic, quick, and high-protein dinner.
Ingredients
- Boneless, skinless chicken thighs520 g
- Cooked rice (white or brown)310 g
- Rice vinegar20 ml
- Vegetable or chicken broth (low sodium, check for dairy)100 ml
- Broccoli florets200 g
- Carrots100 g
- Red bell pepper150 g
- Yellow onion150 g
- Garlic (minced)4 cloves
- Red bell pepper150 g
- Olive oil20 ml
- Rice vinegar20 ml
- Sesame oil10 ml
- Red pepper flakes (optional)1 tsp
- Salt1 tsp
- Black pepper1 tsp
- Fresh ginger (grated)20 g
- Soy sauce (dairy-free)40 ml
- Honey or maple syrup (dairy-free)20 ml
- Cornstarch10 g
- Fresh parsley (chopped, optional)1 g
Instructions
- 1Step 1
Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Season with salt and pepper.
- 2Step 2
Chop broccoli, carrots, red bell pepper, and yellow onion into bite-sized pieces.
- 3Step 3
Prepare the stir-fry sauce by whisking together soy sauce, rice vinegar, honey/maple syrup, sesame oil, cornstarch, and broth in a small bowl. Add red pepper flakes if desired. Set aside.
- 4Step 4
Heat olive oil in a large skillet or wok over medium-high heat.
- 5Step 5
Add chicken pieces and stir-fry until browned and cooked through, about 6-8 minutes.
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