By Rui Reis
Slice the chicken breast into thin strips. Season with salt and pepper.
Chop mixed peppers, broccoli, and carrot into bite-sized pieces. Split the snap peas in half if desired.
Mince the garlic cloves and grate the ginger.
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat.
Add the chicken strips to the pan. Stir-fry until cooked through and lightly brown, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add sesame oil, then add minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Add mixed peppers, broccoli, carrot, and snap peas to the pan. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
Return the cooked chicken to the pan and add the low-sodium soy sauce. Stir everything together and cook for another 2 minutes.
Serve the chicken and vegetable stir-fry over cooked brown rice.
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This Main Course Stir-Fry Asian recipe is ready in 30 minutes and features boneless skinless chicken breast, cooked brown rice, mixed peppers and other delicious ingredients. Contains 510 calories total.
Slice the chicken breast into thin strips. Season with salt and pepper.
Chop mixed peppers, broccoli, and carrot into bite-sized pieces. Split the snap peas in half if desired.
Mince the garlic cloves and grate the ginger.
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat.
Add the chicken strips to the pan. Stir-fry until cooked through and lightly brown, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add sesame oil, then add minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Add mixed peppers, broccoli, carrot, and snap peas to the pan. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
Return the cooked chicken to the pan and add the low-sodium soy sauce. Stir everything together and cook for another 2 minutes.
Serve the chicken and vegetable stir-fry over cooked brown rice.
Calories per Serving: 510
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