By Andy Lam
Rinse and cook the brown rice using 2 cups of water in a saucepan. Bring to a boil, then reduce heat, cover, and let simmer for about 25-30 minutes until rice is tender.
While the rice is cooking, slice the chicken breast into thin strips.
Mince the garlic cloves and chop the ginger and green onions finely.
In a large pan or wok, heat 1 tablespoon of olive oil and sesame oil over medium-high heat.
Add the garlic and ginger to the pan, sauté for 1 minute until fragrant.
Add the chicken strips to the pan and stir-fry until cooked through and slightly golden, about 5-7 minutes. Season with salt and pepper.
Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of olive oil. Put in the mixed vegetables, and stir fry them for about 5-6 minutes until they are tender-crisp.
Return the chicken to the pan with the vegetables. Pour in the low-sodium soy sauce and toss everything to combine and coat evenly.
Add the chopped green onions, stir everything together for another minute.
Serve the chicken and vegetables over the cooked brown rice.
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This Stir-Fry Dinner Asian Cuisine recipe is ready in 35 minutes and features chicken breast, mixed vegetables, brown rice and other delicious ingredients. Contains 450 calories total.
Rinse and cook the brown rice using 2 cups of water in a saucepan. Bring to a boil, then reduce heat, cover, and let simmer for about 25-30 minutes until rice is tender.
While the rice is cooking, slice the chicken breast into thin strips.
Mince the garlic cloves and chop the ginger and green onions finely.
In a large pan or wok, heat 1 tablespoon of olive oil and sesame oil over medium-high heat.
Add the garlic and ginger to the pan, sauté for 1 minute until fragrant.
Add the chicken strips to the pan and stir-fry until cooked through and slightly golden, about 5-7 minutes. Season with salt and pepper.
Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of olive oil. Put in the mixed vegetables, and stir fry them for about 5-6 minutes until they are tender-crisp.
Return the chicken to the pan with the vegetables. Pour in the low-sodium soy sauce and toss everything to combine and coat evenly.
Add the chopped green onions, stir everything together for another minute.
Serve the chicken and vegetables over the cooked brown rice.
Calories per Serving: 450
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