Chicken Stir Fry with Bell Peppers and Brown Rice

Ingredients

• Chicken breast 5 oz
• Bell peppers 1 cup
• Brown rice (cooked) 3/4 cup
• Soy sauce (low sodium) 1 tbsp
• Olive oil 1 tbsp

Method

1. Prepare Ingredients. Begin by washing the bell peppers thoroughly. Slice the bell peppers into thin strips. Cut the chicken breast into thin strips about 1/2 inch thick. Measure out the cooked brown rice and have the soy sauce and olive oil ready.
   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 on medium-high heat. Add the olive oil and let it heat for about 30 seconds until shimmering but not smoking. Add the chicken strips in a single layer. Stir occasionally and cook for about 5-6 minutes until the chicken is cooked through and no longer pink inside.
   Tip: Don’t overcrowd the pan; cook the chicken in batches if needed to ensure even browning.
3. Add Bell Peppers. Once the chicken is cooked, add the sliced bell peppers to the pan. Stir frequently and cook for about 3-4 minutes until the peppers are tender but still slightly crisp.
   Tip: Bell peppers cook quickly, so avoid overcooking to keep their vibrant color and crunch.
4. Add Soy Sauce and Combine. Pour the soy sauce evenly over the chicken and bell peppers. Stir well to coat everything evenly. Cook for an additional 1 minute to allow the flavors to meld.
   Tip: Low sodium soy sauce keeps the dish flavorful without too much salt.
5. Serve with Brown Rice. Turn off the heat. Plate the cooked brown rice on a serving dish or bowl. Spoon the chicken and bell pepper stir fry over the rice. Serve immediately while hot.
   Tip: Warm the rice before serving if it has been refrigerated to maintain texture and flavor.

Pro tips

• Use a non-stick skillet or wok for easy cooking and cleaning.
• Cut ingredients uniformly for even cooking.
• Cook rice ahead of time and store in the fridge to save time.