By Antonio Andrade
Cut the chicken breast into thin strips. Season with salt and black pepper.
Mince the garlic and finely grate the ginger.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the garlic and ginger to the skillet and stir-fry for about 30 seconds until fragrant.
Add the chicken to the skillet and cook for 4-5 minutes, stirring frequently, until cooked through and lightly browned.
Push the chicken to the side of the skillet and add the mixed stir-fry vegetables. Stir-fry the vegetables for 3-4 minutes until just tender but still crisp.
Combine the chicken with the vegetables in the skillet. Pour in the low-sodium soy sauce and sesame oil. Toss everything together to combine and heat through.
Serve the stir-fry over the cooked brown rice.
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This Stir-Fry Asian Dinner Healthy Chicken recipe is ready in 30 minutes and features boneless skinless chicken breast, cooked brown rice, mixed stir-fry vegetables and other delicious ingredients. Contains 450 calories total.
Cut the chicken breast into thin strips. Season with salt and black pepper.
Mince the garlic and finely grate the ginger.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the garlic and ginger to the skillet and stir-fry for about 30 seconds until fragrant.
Add the chicken to the skillet and cook for 4-5 minutes, stirring frequently, until cooked through and lightly browned.
Push the chicken to the side of the skillet and add the mixed stir-fry vegetables. Stir-fry the vegetables for 3-4 minutes until just tender but still crisp.
Combine the chicken with the vegetables in the skillet. Pour in the low-sodium soy sauce and sesame oil. Toss everything together to combine and heat through.
Serve the stir-fry over the cooked brown rice.
Calories per Serving: 450
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