Description
Healthy chicken stir fry with brown rice packed with crisp vegetables and lean protein. A quick 35 minute dinner perfect for meal prep.
Ingredients
- 1 cup uncooked brown rice
- 2 cups water
- 1/4 teaspoon kosher salt
- 1 pound boneless skinless chicken breasts cut into 1 inch cubes
- 1 tablespoon cornstarch
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 red bell pepper sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1/2 cup thinly sliced carrots
- 3 garlic cloves minced
- 1 teaspoon grated fresh ginger
- 1/4 cup low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1/4 cup low sodium chicken broth
Instructions
- In a medium saucepan, combine brown rice, water, and 1/4 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 40 minutes until tender and water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- While the rice cooks, place cubed chicken in a bowl and toss with cornstarch, 1/2 teaspoon salt, and black pepper until evenly coated.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, and chicken broth. Set aside.
- Heat olive oil in a large skillet or wok over medium high heat. Add chicken in a single layer and cook for 4 to 5 minutes, turning occasionally, until browned and cooked through. Remove chicken to a plate.
- In the same skillet, add bell pepper, broccoli, snap peas, and carrots. Stir fry for 4 to 5 minutes until crisp tender. Add garlic and ginger and cook for 30 seconds until fragrant.
- Return the chicken to the skillet. Pour in the sauce and stir well. Cook for 2 to 3 minutes until the sauce slightly thickens and coats the chicken and vegetables.
- Serve the stir fry over warm brown rice.
Notes
- Cook chicken to an internal temperature of 165 degrees F as measured with a meat thermometer to ensure it is safe to eat.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian