Chicken Stir-Fry with Vegetables and Brown Rice

Ingredients

• Chicken breast strips 5 oz
• Cooked brown rice 0.75 cup
• Mixed stir-fry vegetables 1.5 cups
• Olive oil 1 tbsp
• Soy sauce (low sodium) 1 tbsp

Method

1. Prepare Ingredients. Make sure your chicken breast is sliced into thin strips, and your vegetables are washed and cut if using fresh. Have your cooked brown rice ready and warm it slightly if it’s cold.
   Tip: Cutting chicken into thin strips helps it cook quickly and evenly.
2. Heat the Pan. Place a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon of olive oil and let it heat until shimmering but not smoking, about 1 minute.
   Tip: Use a high smoke point oil like olive oil and make sure it's hot before adding chicken to prevent sticking.
3. Cook the Chicken. Add the chicken strips to the hot pan in a single layer. Let them cook without stirring for about 2 minutes to get a nice sear, then stir and cook for another 2-3 minutes until fully cooked and no longer pink inside.
   Tip: Avoid overcrowding the pan to ensure the chicken browns nicely instead of steaming.
4. Add Vegetables. Add the mixed stir-fry vegetables to the pan with the chicken. Stir frequently and cook for about 4-5 minutes until the vegetables are tender but still crisp.
   Tip: If using frozen vegetables, you can add them directly without thawing.
5. Season and Combine. Pour 1 tablespoon of low sodium soy sauce over the chicken and vegetables. Stir well to evenly coat all ingredients. Cook for another 1 minute to let the flavors meld.
   Tip: Taste and add a little more soy sauce if you prefer a stronger flavor.
6. Serve. Spoon the cooked brown rice onto a plate or bowl. Top with the chicken and vegetable stir-fry. Serve immediately while hot.
   Tip: Garnish with chopped green onions or sesame seeds for extra flavor and texture if desired.

Pro tips

• Use a non-stick pan or wok to prevent sticking and make cleanup easier.
• Pre-cook and store brown rice in portions to save time on busy days.