By Rui Reis
Cut the chicken breast into bite-sized pieces and season with a pinch of salt and pepper.
Chop the mixed peppers, broccoli, carrot, and snap peas into bite-sized pieces. Mince the garlic and grate the ginger.
In a large pan or wok, heat the vegetable oil over medium-high heat.
Add the chicken pieces to the pan and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the sesame oil, garlic, and ginger. Sauté for about 1 minute until fragrant.
Add the mixed vegetables (peppers, broccoli, carrot, snap peas) to the pan. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the pan. Add the low-sodium soy sauce and toss everything to combine and heat through.
Serve the stir-fry over a bed of cooked brown rice. Adjust seasoning with additional salt and pepper if needed.
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This Main Course Stir-Fry Chicken Asian recipe is ready in 30 minutes and features Boneless skinless chicken breast, Cooked brown rice, Mixed peppers and other delicious ingredients. Contains 530 calories total.
Cut the chicken breast into bite-sized pieces and season with a pinch of salt and pepper.
Chop the mixed peppers, broccoli, carrot, and snap peas into bite-sized pieces. Mince the garlic and grate the ginger.
In a large pan or wok, heat the vegetable oil over medium-high heat.
Add the chicken pieces to the pan and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the sesame oil, garlic, and ginger. Sauté for about 1 minute until fragrant.
Add the mixed vegetables (peppers, broccoli, carrot, snap peas) to the pan. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the pan. Add the low-sodium soy sauce and toss everything to combine and heat through.
Serve the stir-fry over a bed of cooked brown rice. Adjust seasoning with additional salt and pepper if needed.
Calories per Serving: 530
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