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Categories:Viewed: 49 - Published at: 5 years ago
Ingredients
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1/4 cup low-sodium soy sauce
- 3 tablespoons vegetable oil
- 1 onion, halved and sliced
- 1 pound frozen stir-fry vegetables, thawed, patted dry
- 2 cloves garlic, minced
- 2 tablespoons grated fresh ginger
- 2 cups cooked brown rice from Stuffed Peppers
Method
- Toss chicken with 1 Tbsp. soy sauce. Place a large skillet over high heat. Add 1 Tbsp. oil, then onion; stir-fry until onion starts to brown, about 1 minute. Add chicken; stir-fry until cooked through, 5 to 6 minutes. Transfer mixture to a bowl. Add 1 Tbsp. oil to skillet. Stir-fry vegetables for 2 minutes. Transfer to bowl with chicken.
- Add 1 Tbsp. oil, garlic and ginger to skillet; stir-fry for 30 seconds. Add rice; cook for 2 minutes. Add chicken, vegetables and remaining soy sauce; cook 1 minute longer. Serve immediately.
