Chicken-Snap Pea Rice Bowl

Tender chicken breast and crisp snap peas stir-fried in a savory ginger-soy sauce, served over fluffy brown rice for a quick and wholesome meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 1
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $2.48/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar
• Low-Fat

Tags

• quick
• stir-fry
• savory
• healthy
• budget-friendly

Ingredients

• 4 ounce chicken breast (boneless, skinless, thinly sliced)
• 1 tablespoon soy sauce
• 1 teaspoon fresh ginger (minced)
• 1 teaspoon sesame oil
• 0.5 cup snap peas
• 0.25 cup shredded carrots
• 0.5 cup brown rice (microwaveable)
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper

Instructions

1. Cook the 1/2 cup microwaveable brown rice according to package directions; set aside.
2. In a small bowl, whisk together 1 tablespoon soy sauce, 1 teaspoon minced fresh ginger, and 1 teaspoon sesame oil.
3. Heat a medium skillet over medium-high heat. Add the 4 ounces thinly sliced chicken breast and cook for 3-4 minutes, or until cooked through. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
4. Add the 1/2 cup frozen snap peas and 1/4 cup shredded carrots to the skillet with the chicken. Stir-fry for 2-3 minutes, until vegetables are tender-crisp.
5. Pour the prepared sauce over the chicken and vegetables. Toss to coat and cook for 1 minute until heated through.
6. Serve the chicken and vegetable mixture immediately over the cooked brown rice.

Notes

This meal is easily customizable with other quick-cooking vegetables like bell peppers or broccoli florets.

Nutrition (per serving)

• Calories: 318
• Protein: 30.2 g
• Carbohydrates: 30.6 g
• Fat: 8.4 g
• Fiber: 2.5 g
• Sodium: 1620 mg
• Saturated Fat: 1.2 g
• Sugar: 2.4 g
• Cholesterol: 80 mg