Chicken and Vegetable Stir-Fry with Brown Rice

Ingredients

• Chicken breast 5 oz
• Mixed vegetables 2 cups
• Brown rice 1/2 cup
• Soy sauce (low sodium) 1 tbsp
• Olive oil 1 tbsp

Method

1. Prepare the Ingredients. Wash the mixed vegetables thoroughly. Slice the bell peppers into thin strips and carrots into thin rounds or matchsticks. Trim the snap peas if needed. Cut the chicken breast into bite-sized pieces, about 1-inch cubes.
   Tip: Cutting the chicken and vegetables into similar sizes helps them cook evenly.
2. Heat the Pan and Cook Chicken. Place a large non-stick skillet or wok over medium-high heat. Add the olive oil and let it warm for about 30 seconds. Add the chicken pieces to the pan in a single layer. Let them cook without moving for 2 minutes to get a nice sear, then stir and cook for another 3-4 minutes until the chicken is cooked through and no longer pink inside.
   Tip: Do not overcrowd the pan to ensure the chicken browns nicely instead of steaming.
3. Add and Stir-Fry Vegetables. Add the mixed vegetables to the pan with the chicken. Stir well to combine. Cook for about 4-5 minutes, stirring frequently, until the vegetables are tender-crisp (soft but still slightly crunchy).
   Tip: Keep the heat high for a quick stir-fry and to retain the vegetables’ vibrant colors.
4. Add Soy Sauce and Combine. Pour the low sodium soy sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for another minute to let the flavors meld together.
   Tip: Taste and adjust seasoning if needed, but the soy sauce usually provides enough saltiness.
5. Serve with Brown Rice. Spoon the cooked brown rice onto a plate or bowl. Top it with the chicken and vegetable stir-fry. Serve immediately while hot.
   Tip: If you want, garnish with a sprinkle of sesame seeds or chopped green onions for extra flavor.

Pro tips

• Use a sharp knife to make slicing vegetables and chicken easier and safer.
• Cook the rice ahead of time or use leftover rice for convenience and better texture.