Quick Chicken and Vegetable Stir-fry with Brown Rice
A flavorful and quick Chinese-inspired stir-fry featuring tender chicken breast and a medley of seasonal bell peppers and zucchini, all coated in a savory ginger-garlic sauce, served over a portion of brown rice.
Ingredients
- Chicken Breast8 ounce
- Cooked Brown Rice0.8 cup
- Bell Pepper1.5 cup
- Garlic2 clove
- Bell Pepper1.5 cup
- Sesame Oil0.5 tsp
- Olive Oil0.5 tablespoon
- Salt0.3 tsp
- Black Pepper0.3 tsp
- Zucchini1 cup
- Low Sodium Soy Sauce2 tablespoon
- Fresh Ginger1 tablespoon
Instructions
- 1Step 1
Step 1: Slice chicken breast into thin strips. Season with salt and pepper. Chop bell peppers and zucchini into bite-sized pieces. Mince garlic and grate fresh ginger.
- 2Step 2
Step 2: Heat olive oil in a large skillet or wok over medium-high heat. Add chicken strips and stir-fry for 4-5 minutes until cooked through. Remove chicken from the pan and set aside.
- 3Step 3
Step 3: Add bell peppers and zucchini to the same pan. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- 4Step 4
Step 4: Return chicken to the pan. Add soy sauce, minced garlic, grated ginger, and sesame oil. Toss everything together for 1-2 minutes until well combined and heated through.
- 5Step 5
Step 5: Serve the chicken and vegetable stir-fry immediately over cooked brown rice.
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