Speedy Chicken & Spring Vegetable Stir-fry
A vibrant and quick stir-fry featuring tender chicken breast, crisp asparagus, and young carrots, all tossed in a savory ginger-garlic soy sauce, served over brown rice.
Ingredients
- Chicken Breast150 g
- Brown Rice70 g
- Carrot50 g
- Spring Onion25 g
- Garlic3 g
- Sesame Oil5 ml
- Olive Oil2.5 ml
- Salt1 g
- Black Pepper0.5 g
- Asparagus100 g
- Soy Sauce15 ml
- Ginger5 g
Instructions
- 1Step 1
Rinse brown rice thoroughly. In a small pot, combine rice with 280ml (2 cups) water, a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed. (Start this first, or use pre-cooked rice for speed).
- 2Step 2
While rice cooks, slice chicken breast into thin strips. Mince ginger and garlic. Thinly slice carrots and asparagus diagonally. Chop spring onions.
- 3Step 3
Heat olive oil in a large skillet or wok over medium-high heat. Add chicken strips and cook for 3-4 minutes until browned and cooked through. Season with salt and pepper. Remove chicken from pan and set aside.
- 4Step 4
Add a splash of sesame oil to the same pan. Add minced ginger and garlic, stir-fry for 30 seconds until fragrant.
- 5Step 5
Add carrots and asparagus to the pan, stir-fry for 3-4 minutes until tender-crisp.
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