Speedy Chicken and Bell Pepper Stir-fry with Pre-cooked Brown Rice
A vibrant and flavorful stir-fry featuring tender chicken breast and colorful bell peppers, cooked quickly in a savory sauce with garlic and ginger, served alongside convenient pre-cooked brown rice for a fast and balanced dinner.
Ingredients
- Chicken Breast170 g
- Pre-cooked Brown Rice200 g
- Rice Vinegar15 ml
- Bell Pepper200 g
- Onion50 g
- Garlic10 g
- Bell Pepper200 g
- Rice Vinegar15 ml
- Sesame Oil5 g
- Ginger5 g
- Soy Sauce15 ml
Instructions
- 1Step 1
Slice chicken breast into thin strips. Chop bell peppers and onion into bite-sized pieces. Mince garlic and grate ginger. (6 minutes)
- 2Step 2
Heat a large skillet or wok over medium-high heat. Add sesame oil. Once hot, add chicken strips and stir-fry for 3 minutes until cooked through and lightly browned. (3 minutes)
- 3Step 3
Add chopped bell peppers, onion, minced garlic, and grated ginger to the skillet. Stir-fry for 3 minutes until vegetables are tender-crisp. (3 minutes)
- 4Step 4
In a small bowl, whisk together soy sauce and rice vinegar. Pour the sauce over the chicken and vegetables, tossing to coat. Cook for 1 minute until the sauce thickens slightly. (1 minute)
- 5Step 5
While stir-frying, heat the pre-cooked brown rice according to package instructions (e.g., microwave for 1-2 minutes).
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