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Garlic-Ginger Chicken Stir-Fry with Brown Rice

Garlic-Ginger Chicken Stir-Fry with Brown Rice

By Antonio Andrade

Total: 30 minutes
Main CourseStir-FryAsian Cuisine

Ingredients

  • 140 g boneless skinless chicken breast
  • 1 cup cooked brown rice
  • 2 cups mixed stir-fry vegetables (bell pepper, broccoli, carrot)
  • 1 tbsp low-sodium soy sauce
  • 1 tsp sesame oil
  • 3 cloves garlic
  • 1 tbsp ginger
  • 1 tbsp olive oil
  • to taste salt
  • to taste black pepper

Instructions

1

Thinly slice the chicken breast into strips. Mince the garlic and grate the ginger.

2

Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and season with a pinch of salt and pepper. Stir-fry for 4-5 minutes until the chicken is cooked through.

3

Add the minced garlic and grated ginger to the skillet. Stir-fry for 1 minute until fragrant.

4

Add the mixed stir-fry vegetables to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

5

Pour in the low-sodium soy sauce and sesame oil. Stir everything together and cook for another 1-2 minutes, allowing the flavors to meld.

6

Add the cooked brown rice to the skillet and toss everything together until heated through. Adjust seasoning with additional salt and pepper if needed.

7

Serve the stir-fry hot, garnished with fresh herbs if desired.

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Garlic-Ginger Chicken Stir-Fry with Brown Rice

By Antonio Andrade

Main CourseStir-FryAsian Cuisine
Garlic-Ginger Chicken Stir-Fry with Brown Rice - boneless skinless chicken breast, cooked brown rice recipe

This Main Course Stir-Fry Asian Cuisine recipe is ready in 30 minutes and features boneless skinless chicken breast, cooked brown rice, mixed stir-fry vegetables (bell pepper, broccoli, carrot) and other delicious ingredients. Contains 450 calories total.

30 minutes

Ingredients

  • 140 g boneless skinless chicken breast
  • 1 cup cooked brown rice
  • 2 cups mixed stir-fry vegetables (bell pepper, broccoli, carrot)
  • 1 tbsp low-sodium soy sauce
  • 1 tsp sesame oil
  • 3 cloves garlic
  • 1 tbsp ginger
  • 1 tbsp olive oil
  • to taste salt
  • to taste black pepper

Instructions

1

Thinly slice the chicken breast into strips. Mince the garlic and grate the ginger.

2

Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and season with a pinch of salt and pepper. Stir-fry for 4-5 minutes until the chicken is cooked through.

3

Add the minced garlic and grated ginger to the skillet. Stir-fry for 1 minute until fragrant.

4

Add the mixed stir-fry vegetables to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

5

Pour in the low-sodium soy sauce and sesame oil. Stir everything together and cook for another 1-2 minutes, allowing the flavors to meld.

6

Add the cooked brown rice to the skillet and toss everything together until heated through. Adjust seasoning with additional salt and pepper if needed.

7

Serve the stir-fry hot, garnished with fresh herbs if desired.

Nutritional Information

Calories per Serving: 450

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🥘 More with boneless skinless chicken breast🥘 More with cooked brown rice🥘 More with mixed stir-fry vegetables (bell pepper, broccoli, carrot)

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