Chicken, Veggie and Brown Rice Stir-fry

September 13, 2016

 

 

This is a great dish if you want to use whatever veggies you have on hand. I used peppers, onion, mushrooms and corn, but other awesome veggie ideas you can use are green beans, broccoli, zucchini, peas or edamame to make a completely different dish. Garlic and ginger are even optional, but here is what I used and my fam loved it! The ingredient quantities are not important so vary as you wish!

 

4-6 boneless, skinless chicken breasts

sesame oil

1 teaspoon fresh garlic

1 teaspoon fresh ginger

1 onion, diced

1 yellow bell pepper, diced

1 red bell pepper, diced

8 oz  package of mushrooms,diced

1 cup corn kernels (I used frozen)

1 egg (optional)

1 package 90 second brown rice or even leftover rice—or make it if you prefer! 

3-4 tablespoons soy sauce (low sodium if watching sodium)

1-2 tablespoons rice vinegar

 

  • Dice chicken into pieces and set aside

  • Sauté garlic and ginger in sesame oil until fragrant

  • Add Chicken and cook through, slightly browned

  • Remove chicken from the pan and set aside

  • Cook onion

  • Cook peppers (or other veggies)

  • Add mushrooms and corn kernels and continue cooking until done

  • Optional: Push veggies to side of pan and crack egg to scramble

  • Stir in rice and chicken 

  • Stir in soy sauce and rice vinegar

 

There you go an all-in-one-meal!

 

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