Fill their tummies with protein, veggies, and hearty rice with this yummy Chicken and Vegetable Stir-Fry dish.
Ingredients:
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 cups cooked rice (white or brown)
- 1 cup mixed vegetables (bell peppers, carrots, broccoli, snap peas, etc.), sliced
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Optional toppings: sliced green onions, sesame seeds
Instructions:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken to the skillet and cook until it’s no longer pink and has a nice sear. This usually takes about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger and sauté for about 1 minute until fragrant.
- Add the sliced mixed vegetables to the skillet and stir-fry for about 3-5 minutes, until they’re tender-crisp.
- Push the vegetables to one side of the skillet and add the cooked rice to the other side. Pour the soy sauce over the rice and stir-fry everything together for another 2-3 minutes, allowing the flavors to meld.
- Add the cooked chicken back into the skillet and mix it with the rice and vegetables.
- Season with salt and pepper to taste. You can also adjust the seasoning by adding more soy sauce if desired.
- Once everything is heated through and well combined, remove the skillet from the heat.
- Serve warm. You can sprinkle some sliced green onions and sesame seeds on top for extra flavor and presentation.