By Aamarh Louis
Rinse the brown rice under cold water, then place it in a medium saucepan with 400 ml of water and 0.5 tsp of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until the rice is cooked and water is absorbed. Fluff with a fork and set aside.
While the rice is cooking, cut the chicken breast into bite-sized pieces. Season with 0.25 tsp of pepper.
Heat 1 tbsp of sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tbsp of sesame oil. Add minced garlic and ginger to the skillet and sauté for 1 minute until fragrant.
Add the mixed vegetables to the skillet and stir-fry for 3-5 minutes until they become tender-crisp.
Return the cooked chicken to the skillet. Add 3 tbsp of soy sauce and stir well to combine and heat through.
Serve the chicken and vegetable stir-fry over a portion of brown rice. Garnish with extra soy sauce or sesame seeds, if desired.
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This Main Course Asian Stir-Fry recipe is ready in 40 minutes and features chicken breast, mixed vegetables, brown rice and other delicious ingredients. Contains 450 calories total.
Rinse the brown rice under cold water, then place it in a medium saucepan with 400 ml of water and 0.5 tsp of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until the rice is cooked and water is absorbed. Fluff with a fork and set aside.
While the rice is cooking, cut the chicken breast into bite-sized pieces. Season with 0.25 tsp of pepper.
Heat 1 tbsp of sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tbsp of sesame oil. Add minced garlic and ginger to the skillet and sauté for 1 minute until fragrant.
Add the mixed vegetables to the skillet and stir-fry for 3-5 minutes until they become tender-crisp.
Return the cooked chicken to the skillet. Add 3 tbsp of soy sauce and stir well to combine and heat through.
Serve the chicken and vegetable stir-fry over a portion of brown rice. Garnish with extra soy sauce or sesame seeds, if desired.
Calories per Serving: 450
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