By Rad
Heat the vegetable oil in a large pan or wok over medium-high heat.
Add the sliced chicken breasts to the pan and cook until they are golden brown and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add the mixed vegetables to the pan and stir-fry for about 4-5 minutes, or until they are tender-crisp.
Return the chicken back to the pan with the vegetables. Add the soy sauce, sesame oil, salt, and black pepper. Stir well to combine all the ingredients.
Cook everything together for another 2-3 minutes to allow the flavors to meld.
Serve the stir-fry over the cooked brown rice and enjoy!
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This Dinner Asian Stir-Fry recipe is ready in 25 minutes and features chicken breasts (sliced), mixed vegetables (bell peppers, broccoli, carrots), soy sauce and other delicious ingredients. Contains 520 calories total.
Heat the vegetable oil in a large pan or wok over medium-high heat.
Add the sliced chicken breasts to the pan and cook until they are golden brown and cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add the mixed vegetables to the pan and stir-fry for about 4-5 minutes, or until they are tender-crisp.
Return the chicken back to the pan with the vegetables. Add the soy sauce, sesame oil, salt, and black pepper. Stir well to combine all the ingredients.
Cook everything together for another 2-3 minutes to allow the flavors to meld.
Serve the stir-fry over the cooked brown rice and enjoy!
Calories per Serving: 520
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