High-Protein Chicken and Vegetable Stir-fry with Rice
Lean chicken breast and a medley of colorful vegetables stir-fried in a savory sauce, served over fluffy white rice. A complete and satisfying dairy-free dinner.
Ingredients
- Chicken breast250 g
- Dry white rice75 g
- Broccoli florets75 g
- Bell peppers (any color)75 g
- Onion50 g
- Garlic (minced)5 g
- Bell peppers (any color)75 g
- Sesame oil5 ml
- Olive oil10 ml
- Salt0.5 g
- Black pepper0.3 g
- Fresh ginger (grated)5 g
- Soy sauce (dairy-free)20 ml
- Cornstarch4 g
- Water or broth40 ml
Instructions
- 1Step 1
Cook the white rice according to package directions. Keep warm.
- 2Step 2
Cut the chicken breast into bite-sized pieces.
- 3Step 3
In a small bowl, whisk together soy sauce, sesame oil, cornstarch, water or broth, minced garlic, and grated ginger for the sauce. Set aside.
- 4Step 4
Heat half of the olive oil in a large pan or wok over medium-high heat.
- 5Step 5
Add the chicken pieces and season with salt and pepper. Stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken from the pan and set aside.
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