High-Protein Chicken & Bell Pepper Stir-fry with Basmati Rice
A vibrant and aromatic Indian-inspired stir-fry featuring tender chicken breast and colorful bell peppers, cooked in a rich tomato and spice base. Served with fluffy Basmati rice.
Ingredients
- Chicken Breast240 g
- Basmati Rice60 g
- Bell Pepper150 g
- Onion50 g
- Garlic4 g
- Tomato Paste20 g
- Bell Pepper150 g
- Cooking Oil12 g
- Salt2 g
- Ginger6 g
- Green Chili5 g
- Water100 ml
- Turmeric Powder1 tsp
- Coriander Powder1.5 tsp
- Cumin Powder0.5 tsp
- Garam Masala0.5 tsp
- Cilantro5 g
Instructions
- 1Step 1
Rinse Basmati rice thoroughly under cold water until water runs clear. Cook rice according to package directions (typically 1 part rice to 2 parts water) in a small pot. Cover and let it cook for about 12-15 minutes until water is absorbed and rice is fluffy.
- 2Step 2
While rice cooks, dice the chicken breast into 1-inch pieces. Slice the bell peppers and onion. Mince the ginger, garlic, and green chili.
- 3Step 3
Heat 6g of cooking oil in a large skillet or wok over medium-high heat. Add the diced chicken and stir-fry until lightly browned and cooked through (about 5-7 minutes). Remove chicken from the pan and set aside.
- 4Step 4
Add the remaining 6g of oil to the same pan. Add sliced onion and sauté for 2-3 minutes until softened.
- 5Step 5
Stir in minced ginger, garlic, and green chili. Sauté for 1 minute until fragrant.
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