Name: Ginger-Soy Chicken and Vegetable Rice Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked brown rice; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.25 cup snap peas; 0.5 tbsp olive oil; 1 tsp toasted sesame oil; 1 tbsp tamari; 1 tsp fresh ginger; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 10 min · Cook 15 min

Prepare all vegetables by chopping the broccoli into small florets, slicing the bell pepper into thin strips, and mincing the garlic and ginger.
Slice the chicken breast into 1-inch bite-sized cubes and season evenly with sea salt and black pepper.
Heat the olive oil in a large skillet or wok over medium-high heat until shimmering.
Add the chicken to the skillet and cook, stirring occasionally, for 6-8 minutes until golden brown and cooked through.
Remove the cooked chicken from the skillet and set aside on a plate.
In the same skillet, add the broccoli, bell peppers, and snap peas with a tablespoon of water; cover for 2 minutes to steam-sauté until tender-crisp.
Uncover and stir in the minced garlic and grated ginger, cooking for 1 minute until highly fragrant.
Return the chicken to the skillet and pour in the tamari and toasted sesame oil, tossing everything together for 1 minute to glaze.
Place the warm cooked brown rice in a bowl and top with the chicken and vegetable mixture.

Nutrition

Ingredients

Instructions

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