By Andy Lam
Thinly slice the chicken breast into bite-sized pieces.
Mince the garlic and finely chop the green onion. Grate or finely chop the ginger.
Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat.
Add the minced garlic and ginger to the pan and stir-fry for about 30 seconds until fragrant.
Add the sliced chicken to the pan and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and browned.
Add the mixed vegetables to the pan and stir-fry with the chicken for another 3-4 minutes until the vegetables are tender-crisp.
Stir in the low-sodium soy sauce and sesame oil, mixing well to coat the chicken and vegetables evenly. Add additional salt and black pepper to taste.
Add the cooked brown rice to the pan, breaking it up if necessary, and mix well until everything is evenly combined and heated through.
Garnish with chopped green onions before serving.
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This Main Dish Stir-Fry Chicken Asian recipe is ready in 25 minutes and features chicken breast, mixed vegetables, cooked brown rice and other delicious ingredients. Contains 350 calories total.
Thinly slice the chicken breast into bite-sized pieces.
Mince the garlic and finely chop the green onion. Grate or finely chop the ginger.
Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat.
Add the minced garlic and ginger to the pan and stir-fry for about 30 seconds until fragrant.
Add the sliced chicken to the pan and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and browned.
Add the mixed vegetables to the pan and stir-fry with the chicken for another 3-4 minutes until the vegetables are tender-crisp.
Stir in the low-sodium soy sauce and sesame oil, mixing well to coat the chicken and vegetables evenly. Add additional salt and black pepper to taste.
Add the cooked brown rice to the pan, breaking it up if necessary, and mix well until everything is evenly combined and heated through.
Garnish with chopped green onions before serving.
Calories per Serving: 350
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