Chicken Stir-Fry with Brown Rice
A quick and healthy stir-fry with tender chicken, fresh vegetables, and brown rice.
15 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 2 boneless, skinless chicken breasts, sliced into strips
- 2 cups cooked brown rice
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tsp red pepper flakes (optional)
- 2 green onions, chopped (for garnish)
- 1 tbsp sesame seeds (for garnish)
Nutrition Facts
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Instructions
Marinate the chicken: In a bowl, combine chicken strips with 1 tbsp soy sauce, 1 tsp sesame oil, and a pinch of black pepper. Let it marinate for 10 minutes.
Prepare the sauce: In a small bowl, mix remaining soy sauce, oyster sauce, honey, and red pepper flakes (if using). Set aside.
Cook the chicken: Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add chicken and stir-fry for 4-5 minutes until cooked through. Remove and set aside.
Stir-fry vegetables: In the same wok, add remaining vegetable oil. Sauté garlic and ginger for 30 seconds until fragrant. Add bell peppers, broccoli, and carrot. Stir-fry for 3-4 minutes until crisp-tender.
Combine everything: Return chicken to the wok. Pour the sauce over and toss well to coat. Stir-fry for another 1-2 minutes.
Serve: Divide cooked brown rice among plates. Top with the chicken stir-fry. Garnish with green onions and sesame seeds.
Chef's Tips
- Prep ahead: Chop all vegetables and marinate the chicken in advance for quicker cooking.
- High heat is key: Stir-frying on high heat ensures vegetables stay crisp and chicken stays tender.
- Customize veggies: Swap in snap peas, mushrooms, or zucchini based on preference.
- Protein swap: Replace chicken with shrimp, beef, or tofu for variation.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in a pan to maintain texture.
