Quick Chicken & Spring Vegetable Stir-fry with Brown Rice
A vibrant and quick stir-fry featuring lean chicken breast and seasonal spring vegetables, served with convenient pre-cooked brown rice.
Ingredients
- Chicken Breast175 g
- Brown Rice125 g
- Bell Pepper75 g
- Carrot25 g
- Garlic5 g
- Bell Pepper75 g
- Sesame Oil2.5 g
- Asparagus75 g
- Soy Sauce10 ml
- Ginger2.5 g
Instructions
- 1Step 1
Slice chicken breast into thin strips. Chop asparagus into 1-inch pieces, thinly slice bell pepper and carrot. Mince garlic and ginger.
- 2Step 2
Prepare brown rice according to package instructions (e.g., microwave for 2 minutes).
- 3Step 3
Heat a large skillet or wok over medium-high heat. Add a splash of sesame oil.
- 4Step 4
Add chicken strips and stir-fry for 3-4 minutes until cooked through.
- 5Step 5
Add garlic and ginger, stir-fry for 30 seconds until fragrant.
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