Chicken Stir-Fry with Bell Peppers and Brown Rice

Ingredients

• Chicken breast 5 oz
• Bell peppers (red and yellow) 1.5 cups
• Brown rice 0.5 cup
• Olive oil 1 tbsp
• Low-sodium soy sauce 1 tbsp
• Garlic 1 clove

Method

1. Prepare Ingredients. Wash the bell peppers thoroughly. Cut the red and yellow bell peppers into thin strips. Cube the chicken breast into bite-sized pieces, about 1-inch chunks. Mince the garlic clove finely. Measure out the cooked brown rice and set aside.
   Tip: Use a sharp knife for easy and safe cutting. Keep all ingredients ready before cooking to make the process smooth.
2. Heat the Pan and Cook Chicken. Place a large non-stick skillet or wok on medium-high heat. Add 1 tablespoon of olive oil and let it heat up for about 30 seconds. Add the cubed chicken breast to the pan in a single layer. Let it cook without moving for 2-3 minutes to get a nice sear, then stir occasionally until the chicken is cooked through and no longer pink inside (about 5-6 minutes total).
   Tip: Avoid crowding the pan to ensure the chicken browns nicely instead of steaming.
3. Add Garlic and Bell Peppers. Push the cooked chicken to one side of the pan. Add the minced garlic to the empty side and sauté for about 30 seconds until fragrant, being careful not to burn it. Then add the sliced bell peppers. Stir everything together and cook for 3-4 minutes until the peppers are tender but still crisp.
   Tip: Stir frequently to prevent garlic from burning and to cook peppers evenly.
4. Add Soy Sauce and Combine. Pour 1 tablespoon of low-sodium soy sauce over the chicken and peppers. Stir well to coat all ingredients evenly. Cook for another minute to let the flavors meld together.
   Tip: Taste and adjust seasoning if needed, but soy sauce usually provides enough saltiness.
5. Serve with Brown Rice. Place the cooked brown rice on a plate or bowl. Spoon the chicken and bell pepper stir-fry on top or alongside the rice. Serve immediately while hot.
   Tip: Warm the brown rice slightly in the microwave or on the stove before serving if it’s cold.

Pro tips

• Use a wok or large skillet for even cooking and easy stirring.
• Cut vegetables uniformly to ensure they cook evenly.
• Don’t overcook the bell peppers; they should remain slightly crisp for the best texture.