High-Protein Chicken and Vegetable Stir-fry with Rice
A hearty and flavorful stir-fry packed with tender chicken and colorful vegetables in a savory ginger-garlic sauce, served over fluffy rice. A substantial and nutritious dairy-free dinner.
Ingredients
- raw chicken breast950 g
- cooked rice700 g
- mixed stir-fry vegetables (e.g., broccoli, bell peppers, carrots, onion)500 g
- garlic, minced20 g
- mixed stir-fry vegetables (e.g., broccoli, bell peppers, carrots, onion)500 g
- cooking oil25 ml
- sesame oil10 ml
- salt3 g
- black pepper2 g
- soy sauce (dairy-free)50 ml
- fresh ginger, minced20 g
- cornstarch20 g
- water50 ml
Instructions
- 1Step 1
Slice the chicken breast into thin strips.
- 2Step 2
In a bowl, combine the chicken strips with 20ml of the soy sauce, half of the minced ginger, and half of the minced garlic. Marinate for at least 15 minutes (while preparing vegetables).
- 3Step 3
Prepare the vegetables: chop the onion, bell peppers, broccoli florets, and slice or julienne the carrots.
- 4Step 4
In a small bowl, whisk together the remaining 30ml soy sauce, the remaining minced ginger and garlic, cornstarch, and 50ml water to make the sauce.
- 5Step 5
Heat 15ml of the cooking oil in a large pan or wok over high heat until shimmering.
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