30Minute Ginger Chicken Stir Fry from www.inspiredtaste.net
Description
This chicken and rice stir fry recipe with vegetables is a delicious and easy-to-make meal that’s perfect for busy weeknights. It’s packed with protein, fiber, and nutrients from the chicken, brown rice, and colorful vegetables. The savory and slightly sweet sauce adds a flavorful kick to the dish, making it a crowd favorite.
Prep Time
The prep time for this recipe is approximately 15 minutes.
Cook Time
The cook time for this recipe is approximately 25 minutes.
Ingredients
For this recipe, you will need: - 2 boneless, skinless chicken breasts, sliced into thin strips - 3 cups cooked brown rice - 2 tablespoons olive oil - 1 red bell pepper, sliced into thin strips - 1 yellow bell pepper, sliced into thin strips - 1 small onion, sliced - 1 cup broccoli florets - 1 cup snow peas - 2 garlic cloves, minced - 1 teaspoon ginger, minced - 1/4 cup soy sauce - 1/4 cup honey - 1 tablespoon cornstarch - Salt and pepper, to taste
Equipment
For this recipe, you will need: - Large skillet or wok - Wooden spoon or spatula - Measuring cups and spoons - Cutting board - Sharp knife
Method
1. In a small bowl, whisk together soy sauce, honey, cornstarch, garlic, and ginger until well combined. Set aside. 2. In a large skillet or wok, heat olive oil over medium-high heat. 3. Add sliced chicken and season with salt and pepper. Cook for about 5-6 minutes or until browned and cooked through. 4. Remove the chicken from the skillet and set aside. 5. Add red bell pepper, yellow bell pepper, onion, broccoli, and snow peas to the same skillet. Season with salt and pepper, and stir-fry for about 3-4 minutes or until the vegetables are tender-crisp. 6. Add the cooked brown rice and cooked chicken to the skillet with the vegetables. Stir-fry for 1-2 minutes to combine all the ingredients. 7. Pour the honey soy sauce mixture over the chicken and rice mixture. Stir-fry for another 2-3 minutes or until the sauce has thickened and coated the chicken and rice evenly. 8. Serve hot and enjoy!
Notes
- You can use any type of vegetables you like in this recipe, such as carrots, zucchini, or mushrooms. - To save time, you can use leftover cooked rice or cook the rice in advance and store it in the refrigerator until ready to use. - For a spicier kick, add red pepper flakes or Sriracha sauce to the honey soy sauce mixture.
Nutrition Info
This chicken and rice stir fry recipe with vegetables serves 4 and has the following nutrition information per serving: - Calories: 420 - Total fat: 12g - Saturated fat: 2g - Cholesterol: 65mg - Sodium: 980mg - Total carbohydrates: 52g - Dietary fiber: 6g - Sugars: 22g - Protein: 28g
Recipe Tips
- Make sure to slice the chicken into thin strips so that it cooks quickly and evenly. - Don't overcook the vegetables, as they should be tender-crisp for the best texture. - Use a wooden spoon or spatula to stir-fry the ingredients, as metal utensils can scratch the surface of the skillet or wok. - Serve the chicken and rice stir fry with vegetables with a side of steamed broccoli, green beans, or edamame for an extra boost of nutrition.
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