Lean Chicken & Summer Veggie Stir-fry with Brown Rice
A quick and vibrant Chinese-inspired stir-fry featuring tender chicken breast and crisp summer vegetables like bell peppers, zucchini, and carrots, served over wholesome brown rice.
Ingredients
- Chicken Breast6.3 oz
- Brown Rice4.2 oz
- Bell Pepper1 medium
- Carrot1 medium
- Garlic1 clove
- Bell Pepper1 medium
- Olive Oil1 tbsp
- Zucchini4.4 oz
- Soy Sauce1.5 tbsp
- Ginger1 tsp
Instructions
- 1Step 1
Step 1: Cook brown rice according to package directions. (Takes about 20-25 minutes, start this first).
- 2Step 2
Step 2: While rice cooks, slice the chicken breast into thin strips. Chop the bell pepper, zucchini, and carrot into bite-sized pieces. Mince the ginger and garlic.
- 3Step 3
Step 3: Heat olive oil in a large skillet or wok over medium-high heat (1 minute). Add chicken strips and stir-fry until cooked through and lightly browned (5-7 minutes). Remove chicken from skillet and set aside.
- 4Step 4
Step 4: Add bell pepper, zucchini, and carrot to the skillet. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
- 5Step 5
Step 5: Return chicken to the skillet. Add soy sauce, minced ginger, and minced garlic. Stir well to combine and cook for another 1-2 minutes until heated through.
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