Quick Chicken & Asparagus Stir-fry with Brown Rice
A vibrant and quick stir-fry featuring tender chicken breast, seasonal asparagus, and bell peppers, tossed in a savory ginger-garlic soy sauce, served over wholesome brown rice.
Ingredients
- Chicken Breast194.5 g
- Brown Rice55.6 g
- Bell Pepper83.3 g
- Spring Onion11.1 g
- Garlic5.6 g
- Bell Pepper83.3 g
- Sesame Oil4.2 ml
- Olive Oil4.2 ml
- Salt1 pinch
- Black Pepper1 pinch
- Asparagus166.7 g
- Ginger5.6 g
- Soy Sauce16.7 ml
Instructions
- 1Step 1
If not pre-cooked, rinse brown rice thoroughly. In a small pot, combine 100g brown rice with 200ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed. (Start this first, as it takes the longest).
- 2Step 2
While rice cooks, slice chicken breast into thin strips. Chop asparagus into 1-inch pieces. Thinly slice bell pepper and spring onion. Mince garlic and ginger.
- 3Step 3
In a large skillet or wok, heat 7.5 ml of olive oil over medium-high heat for 1 minute.
- 4Step 4
Add chicken strips and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the pan and set aside.
- 5Step 5
Add another 7.5 ml of sesame oil to the same pan. Add asparagus, bell pepper, garlic, and ginger. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
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