Savory Chicken & Brown Rice Skillet with Vegetables
A quick and convenient one-pan meal featuring tender chicken and brown rice cooked with vibrant vegetables in a savory soy-ginger sauce.
Ingredients
- boneless, skinless chicken breasts521 g
- brown rice (dry)174 g
- rice vinegar13 ml
- yellow onion130 g
- bell pepper130 g
- fresh spinach87 g
- garlic13 g
- bell pepper130 g
- rice vinegar13 ml
- toasted sesame oil13 ml
- cooking oil17 ml
- salt1.5 g
- black pepper1.5 g
- fresh ginger9 g
- soy sauce (or tamari)39 ml
- water500 ml
Instructions
- 1Step 1
Cut the boneless, skinless chicken breasts into bite-sized pieces. In a bowl, toss the chicken with 15 ml of soy sauce, 5 ml of rice vinegar, 5 ml of toasted sesame oil, and half of the minced garlic and ginger. Let marinate for at least 10 minutes.
- 2Step 2
While chicken marinates, dice the onion and bell pepper.
- 3Step 3
Heat 10 ml of cooking oil in a large skillet or pan over medium-high heat. Add the marinated chicken and cook for 5-7 minutes until browned on all sides and cooked through. Remove chicken from the pan and set aside.
- 4Step 4
Add the remaining 10 ml of cooking oil to the same pan. Add the diced onion and bell pepper and sauté for 5 minutes until softened.
- 5Step 5
Add the remaining minced garlic and ginger to the pan and cook for 1 minute until fragrant.
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