By Rui Reis
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the skillet and stir-fry for about 30 seconds, until fragrant.
Add the thinly sliced chicken breast to the pan. Stir-fry the chicken until it is cooked through, about 4-5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add another small dash of oil if necessary, then add the mixed stir-fry vegetables. Stir-fry for about 3-4 minutes until they are tender but still crisp.
Return the cooked chicken to the skillet. Add soy sauce or tamari and sesame oil. Stir everything together and cook for another 2 minutes to allow the flavors to meld.
Add the sliced scallions and optional sesame seeds, and stir them in just before serving.
Serve the stir-fry over the cooked brown rice. Enjoy hot.
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This Main course Stir-fry Asian Healthy recipe is ready in 35 minutes and features Boneless skinless chicken breast, Mixed stir-fry vegetables, Cooked brown rice and other delicious ingredients. Contains 540 calories total.
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the skillet and stir-fry for about 30 seconds, until fragrant.
Add the thinly sliced chicken breast to the pan. Stir-fry the chicken until it is cooked through, about 4-5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add another small dash of oil if necessary, then add the mixed stir-fry vegetables. Stir-fry for about 3-4 minutes until they are tender but still crisp.
Return the cooked chicken to the skillet. Add soy sauce or tamari and sesame oil. Stir everything together and cook for another 2 minutes to allow the flavors to meld.
Add the sliced scallions and optional sesame seeds, and stir them in just before serving.
Serve the stir-fry over the cooked brown rice. Enjoy hot.
Calories per Serving: 540
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