Name: Chicken and vegetable stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/4 tsp salt; 5 oz boneless skinless chicken breast, cut into 1-inch strips; 1 tsp canola oil; 3.5 oz broccoli, cut into florets; 1/2 red bell pepper, sliced; 1.5 oz snap peas, trimmed; 2 cloves garlic, minced; 2 tsp fresh ginger, grated; 1 tbsp low-sodium soy sauce; 1 tsp rice vinegar; 1/2 tsp red pepper flakes

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, water, and 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 simmers, whisk the soy sauce, rice vinegar, and red pepper flakes together in a small bowl.
Heat a 12-inch skillet over medium-high heat with half the oil. Add the chicken strips in a single layer and cook for 4 minutes until browned and opaque in the center. Remove chicken from the pan and set aside. Done when opaque in the center, 165°F.
In the same skillet, add the remaining oil. Add the broccoli, bell pepper, and snap peas. Cook, stirring often, for 5 to 6 minutes until tender-crisp.
Add the garlic and ginger to the skillet and cook for 1 minute until fragrant. Return the chicken and any juices to the pan and pour in the sauce. Toss for 2 minutes until everything is well coated and the sauce has slightly thickened. Serve over the jasmine rice.

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Instructions

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