Chicken and Vegetable Stir Fry with Brown Rice

Ingredients

• Chicken breast 6 oz
• Mixed stir-fry vegetables 1.5 cups
• Brown rice 1 cup
• Soy sauce 1 tbsp
• Olive oil 1 tbsp

Method

1. Prepare the ingredients. Wash the mixed vegetables thoroughly. Cut the chicken breast into thin, bite-sized strips to ensure quick and even cooking. If your vegetables are large, chop them into similar-sized pieces for uniform cooking.
   Tip: Cutting the chicken into thin strips helps it cook quickly and stay tender.
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 heat until shimmering but not smoking. Add the chicken strips to the pan in a single layer. Cook for about 4-5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
   Tip: Avoid overcrowding the pan to allow the chicken to brown nicely instead of steaming.
3. Add vegetables and stir fry. Add the mixed vegetables to the pan with the chicken. Stir frequently and cook for about 4-5 minutes until the vegetables are tender-crisp. They should still have a bit of crunch and bright color.
   Tip: Keep stirring to prevent burning and ensure even cooking.
4. Add soy sauce and combine. Pour the soy sauce over the chicken and vegetables. Stir well to coat everything evenly. Cook for an additional 1-2 minutes to allow the flavors to meld.
   Tip: Taste and adjust seasoning if needed, but soy sauce is usually salty enough.
5. Serve with brown rice. Place the cooked brown rice on a plate or bowl. Spoon the chicken and vegetable stir fry on top or alongside the rice. Serve immediately while hot.
   Tip: Warm the rice before serving if it has been refrigerated.

Pro tips

• Use a non-stick pan or wok for easy cooking and cleaning.
• Prep all ingredients before heating the pan to keep the cooking process smooth and efficient.