By Andy Lam
Slice the chicken breast into thin strips.
Mince the garlic cloves and finely grate the ginger.
Heat olive oil in a large non-stick pan or wok over medium-high heat.
Add the sliced chicken to the pan and stir-fry for 3-4 minutes until fully cooked and slightly browned. Remove the chicken from the pan and set aside.
In the same pan, add sesame oil, minced garlic, and grated ginger. Stir-fry for about 30 seconds until fragrant.
Add the mixed stir-fry vegetables to the pan and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the pan with the vegetables. Add low-sodium soy sauce and stir everything together until well combined and heated through, about 2 minutes.
Serve the chicken and vegetable stir-fry over the cooked brown rice. Enjoy immediately.
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This Main Course Stir-Fry Chicken Vegetarian Asian recipe is ready in 20 minutes and features chicken breast, mixed stir-fry vegetables (bell pepper, snap peas, carrots), cooked brown rice and other delicious ingredients. Contains 410 calories total.
Slice the chicken breast into thin strips.
Mince the garlic cloves and finely grate the ginger.
Heat olive oil in a large non-stick pan or wok over medium-high heat.
Add the sliced chicken to the pan and stir-fry for 3-4 minutes until fully cooked and slightly browned. Remove the chicken from the pan and set aside.
In the same pan, add sesame oil, minced garlic, and grated ginger. Stir-fry for about 30 seconds until fragrant.
Add the mixed stir-fry vegetables to the pan and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the pan with the vegetables. Add low-sodium soy sauce and stir everything together until well combined and heated through, about 2 minutes.
Serve the chicken and vegetable stir-fry over the cooked brown rice. Enjoy immediately.
Calories per Serving: 410
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