By michelle s
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the minced garlic and grated ginger to the skillet, stir-frying for about 30 seconds until fragrant.
Add the sliced chicken breast to the skillet. Stir-fry for 3-4 minutes until the chicken is lightly browned and cooked through.
Add the sliced mixed bell peppers and broccoli florets. Stir-fry for another 4-5 minutes until the vegetables are tender-crisp.
Pour the low-sodium soy sauce and sesame oil over the chicken and vegetables. Stir well to combine.
Season with salt and black pepper. Mix thoroughly to ensure an even coating.
Finally, add the cooked brown rice to the skillet. Stir for 2-3 minutes until the rice is heated through and well mixed with the chicken and vegetables.
Serve the stir-fry hot, garnished with additional sesame seeds if desired.
How did this recipe turn out? Let others know!
to rate this recipe
This Main Course Stir-Fry Asian Healthy recipe is ready in 25 minutes and features chicken breast, sliced, mixed bell peppers, sliced, broccoli florets and other delicious ingredients. Contains 370 calories total.
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the minced garlic and grated ginger to the skillet, stir-frying for about 30 seconds until fragrant.
Add the sliced chicken breast to the skillet. Stir-fry for 3-4 minutes until the chicken is lightly browned and cooked through.
Add the sliced mixed bell peppers and broccoli florets. Stir-fry for another 4-5 minutes until the vegetables are tender-crisp.
Pour the low-sodium soy sauce and sesame oil over the chicken and vegetables. Stir well to combine.
Season with salt and black pepper. Mix thoroughly to ensure an even coating.
Finally, add the cooked brown rice to the skillet. Stir for 2-3 minutes until the rice is heated through and well mixed with the chicken and vegetables.
Serve the stir-fry hot, garnished with additional sesame seeds if desired.
Calories per Serving: 370
Your Rating:
