By Linga Parvathiii
Slice the chicken breasts into thin strips. Mince the garlic and grate the ginger.
In a large pan or wok, heat 1 tablespoon of sesame oil and 1 tablespoon of vegetable oil over medium-high heat.
Add the minced garlic and grated ginger to the pan, sauté for about 30 seconds until fragrant.
Add the sliced chicken to the pan. Season with salt and black pepper, and stir-fry for about 5-7 minutes until the chicken is cooked through and no longer pink.
Remove the chicken from the pan and set aside.
In the same pan, add the remaining vegetable oil and sesame oil. Add the mixed stir-fry vegetables and cook for about 5-7 minutes until they are tender-crisp.
Return the chicken to the pan with the vegetables. Add the soy sauce and stir everything together, cooking for an additional 2-3 minutes to combine the flavors.
Meanwhile, reheat the cooked brown rice in the microwave or on the stovetop if necessary.
Serve the stir-fry hot over the cooked brown rice.
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This Main Course Asian Stir-Fry recipe is ready in 40 minutes and features Boneless skinless chicken breast, Brown rice, Mixed stir-fry vegetables (broccoli, bell pepper, carrot) and other delicious ingredients. Contains 450 calories total.
Slice the chicken breasts into thin strips. Mince the garlic and grate the ginger.
In a large pan or wok, heat 1 tablespoon of sesame oil and 1 tablespoon of vegetable oil over medium-high heat.
Add the minced garlic and grated ginger to the pan, sauté for about 30 seconds until fragrant.
Add the sliced chicken to the pan. Season with salt and black pepper, and stir-fry for about 5-7 minutes until the chicken is cooked through and no longer pink.
Remove the chicken from the pan and set aside.
In the same pan, add the remaining vegetable oil and sesame oil. Add the mixed stir-fry vegetables and cook for about 5-7 minutes until they are tender-crisp.
Return the chicken to the pan with the vegetables. Add the soy sauce and stir everything together, cooking for an additional 2-3 minutes to combine the flavors.
Meanwhile, reheat the cooked brown rice in the microwave or on the stovetop if necessary.
Serve the stir-fry hot over the cooked brown rice.
Calories per Serving: 450
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