Chicken Stir-fry with Brown Rice

Ingredients

• 🐔450 g boneless, skinless chicken breast
• 🥦1 head broccoli
• 🥕2 carrots
• 🌶️1 red bell pepper
• 🧅½ onion
• 🧄2 cloves garlic
• 🫚1 tbsp fresh ginger, grated
• 🍚2 cups cooked brown rice
• 🍶¼ cup low-sodium soy sauce
• SESAME1 tbsp sesame oil
• 🌽1 tsp cornstarch
• 🌶️½ tsp red pepper flakes (optional)
• 🫒2 tbsp olive oil
• SESAME1 tbsp sesame seeds, for garnish

Method

1. 1Cut chicken into bite-sized pieces. In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and red pepper flakes (if using). Add chicken to the bowl and toss to coat; let marinate while you prepare vegetables.
2. 2Chop broccoli into florets, slice carrots thinly, julienne the red bell pepper, and dice the onion. Mince garlic and grate ginger.
3. 3Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
4. 4Add the remaining 1 tablespoon of olive oil to the skillet. Add broccoli, carrots, bell pepper, and onion. Stir-fry for 3-5 minutes until vegetables are crisp-tender.
5. 5Add minced garlic and grated ginger to the skillet with the vegetables. Stir-fry for another minute until fragrant.
6. 6Return cooked chicken to the skillet with the vegetables. Pour in any remaining marinade from the chicken bowl. Stir well to combine and heat through for 1-2 minutes.
7. 7Serve the chicken stir-fry immediately over warm brown rice. Garnish with sesame seeds.