Speedy Chicken & Summer Vegetable Stir-fry
A vibrant and quick stir-fry featuring lean chicken breast and fresh seasonal vegetables like zucchini, bell pepper, and onion, all tossed in a savory ginger-soy sauce and served over fluffy brown rice. Perfect for a high-protein, satisfying lunch.
Ingredients
- Chicken Breast200 g
- Brown Rice150 g
- Bell Pepper100 g
- Onion50 g
- Garlic10 g
- Bell Pepper100 g
- Sesame Oil5 g
- Olive Oil7 g
- Zucchini150 g
- Soy Sauce30 ml
- Ginger5 g
Instructions
- 1Step 1
Cook brown rice according to package instructions (if not pre-cooked).
- 2Step 2
Dice the chicken breast into 1-inch pieces. Slice the zucchini, bell pepper, and onion into thin strips. Mince the garlic and grate the ginger.
- 3Step 3
Heat olive oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry for 4-5 minutes until cooked through.
- 4Step 4
Add onion, bell pepper, zucchini, minced garlic, and grated ginger to the pan. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- 5Step 5
Pour in the soy sauce and sesame oil, stirring to coat all ingredients. Cook for 1 minute more.
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