By Rui Reis
Slice the chicken breast into thin strips and season with salt and pepper.
Prepare the vegetables: slice the mixed peppers into thin strips, cut the broccoli into small florets, slice the carrot into thin julienne strips, and trim the snap peas if necessary.
Mince the garlic and grate the fresh ginger.
Heat a large pan or wok over medium-high heat and add the sesame oil.
Once the oil is hot, add the garlic and ginger, stir-frying for about 30 seconds until fragrant.
Add the chicken strips to the pan, cooking until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the mixed peppers, broccoli, carrot, and snap peas. Stir-fry the vegetables for about 4-5 minutes until they're vibrant and just tender-crisp.
Return the chicken to the pan with the vegetables. Add the low-sodium soy sauce, tossing everything to coat evenly. Stir-fry for another 2 minutes.
Serve the stir-fry over the cooked brown rice, dividing it evenly per person. Garnish with additional sesame oil or soy sauce if desired.
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This Main Course Asian Stir-Fry Healthy recipe is ready in 30 minutes and features boneless skinless chicken breast, cooked brown rice, mixed peppers and other delicious ingredients. Contains 500 calories total.
Slice the chicken breast into thin strips and season with salt and pepper.
Prepare the vegetables: slice the mixed peppers into thin strips, cut the broccoli into small florets, slice the carrot into thin julienne strips, and trim the snap peas if necessary.
Mince the garlic and grate the fresh ginger.
Heat a large pan or wok over medium-high heat and add the sesame oil.
Once the oil is hot, add the garlic and ginger, stir-frying for about 30 seconds until fragrant.
Add the chicken strips to the pan, cooking until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the mixed peppers, broccoli, carrot, and snap peas. Stir-fry the vegetables for about 4-5 minutes until they're vibrant and just tender-crisp.
Return the chicken to the pan with the vegetables. Add the low-sodium soy sauce, tossing everything to coat evenly. Stir-fry for another 2 minutes.
Serve the stir-fry over the cooked brown rice, dividing it evenly per person. Garnish with additional sesame oil or soy sauce if desired.
Calories per Serving: 500
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