Name: Chicken and Vegetable Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 10 oz raw chicken breast; 0.33 cup dry white rice; 1 cup raw broccoli florets; 0.5 cup raw sliced red bell pepper; 0.5 cup raw snap peas; 1 tsp sesame oil; 2 tbsp tamari; 1 tbsp rice vinegar; 1 tsp grated fresh ginger; 1 clove garlic; 0.25 tsp red pepper flakes; 0.25 cup water

Instructions

Prep 10 min · Cook 15 min

Rinse the white rice under cold water until clear, then combine with 0.66 cups of water in a small saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes.
While the rice cooks, cut the raw chicken breast into 1-inch bite-sized cubes.
In a small bowl, whisk together the tamari, rice vinegar, grated ginger, minced garlic, red pepper flakes, and 0.25 cup water to create the stir-fry sauce.
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the chicken cubes to the skillet and sear until golden brown and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside.
In the same skillet, add the broccoli, bell peppers, and snap peas. Sauté for 3-4 minutes until the vegetables are bright and tender-crisp.
Return the chicken to the skillet and pour the sauce over the mixture. Toss everything together for 1-2 minutes until the sauce thickens slightly and coats the ingredients.
Fluff the cooked rice with a fork and serve the chicken and vegetable mixture immediately over the rice.

Nutrition

Ingredients

Instructions

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