Quick Chicken and Seasonal Vegetable Stir-fry with Rice
Tender chicken and crisp seasonal vegetables like cabbage, carrot, and leek are quickly stir-fried and served over fluffy rice with a savory lactose-free sauce.
Ingredients
- Chicken breast125 g
- Rice40 g
- Carrot40 g
- Garlic5 g
- Sesame oil10 ml
- Cabbage50 g
- Leek25 g
- Mushrooms10 g
- Ginger2.5 g
- Soy sauce5 ml
- Cornstarch2.5 g
- Broth25 ml
Instructions
- 1Step 1
Cook the rice (80g) according to package instructions. This usually takes 12-15 minutes. (Cook: 15 minutes)
- 2Step 2
While rice cooks, slice the chicken breast (250g) into thin strips. Thinly slice the cabbage (100g), carrot (80g), leek (50g), and mushrooms (20g). Mince the ginger (5g) and garlic (10g). (Prep: 10 minutes)
- 3Step 3
In a small bowl, whisk together the soy sauce (10ml), broth (50ml), and cornstarch (5g). Set aside. (Prep: 2 minutes)
- 4Step 4
Heat sesame oil (20ml) in a large pan or wok over high heat. Add the chicken strips and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken from the pan and set aside. (Cook: 7 minutes)
- 5Step 5
Add the minced ginger and garlic to the pan and stir-fry for 30 seconds until fragrant. (Cook: 0.5 minutes)
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