Name: Speedy chicken stir-fry
Prep time: 18 min
Cook time: 15 min
Total time: 33 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 3/4 cup water; 6 oz boneless skinless chicken breast, thinly sliced; 3.5 oz broccoli florets, cut into bite-size pieces; 1/2 red bell pepper, sliced into strips; 1 tsp canola oil; 1 tbsp low-sodium soy sauce; 1 tsp rice vinegar; 3/4 tsp cornstarch; 1 tbsp ginger, grated; 2 cloves garlic, minced; 1/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 18 min · Cook 15 min

In a small saucepan, combine the rice, 2/3 cup of water, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, season the chicken with the remaining salt and black pepper. Heat half the oil in a 12-inch skillet over high heat. Add the chicken in a single layer and cook for 3 minutes, then flip and cook for 2 minutes more until deeply browned. Done when opaque in the center, 165°F.
Transfer chicken to a plate. Add the remaining oil to the same skillet, then add the broccoli and bell pepper. Cook for 2 minutes, stirring often. Add the remaining 3 1/2 tbsp of water, cover, and steam for 2 minutes until the broccoli is bright green and tender. Uncover and cook for 1 minute until the water evaporates.
Whisk the soy sauce, rice vinegar, cornstarch, and 2 tablespoons of water in a small bowl. Return the chicken to the skillet with the garlic and ginger. Cook for 1 minute until fragrant. Pour in the soy mixture and toss for 1 minute until the sauce thickens and glazes the chicken and vegetables.
Fluff the rice with a fork and mound it on a plate. Spoon the chicken and vegetable stir-fry over the rice and serve.

Nutrition

Ingredients

Instructions

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