Chicken Stir-Fry with White Rice

A quick and flavorful stir-fry featuring tender chicken breast and crisp bell peppers in a savory ginger-garlic sauce, served over fluffy white rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $2.47/serving

Dietary

• Dairy-Free
• High-Protein
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

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

Ingredients

• 0.5 pound chicken breast (thinly sliced)
• 1 tablespoon soy sauce
• 0.5 green bell pepper (thinly sliced)
• 0.5 red bell pepper (thinly sliced)
• 0.5 yellow onion (thinly sliced)
• 2 clove garlic (minced)
• 0.5 fresh ginger (grated)
• 0.5 cup white rice
• 1 cup water
• 1.5 tablespoon olive oil

Instructions

1. Season 1/2 pound thinly sliced chicken breast with 1 tablespoon soy sauce. While chicken marinates, combine 1/2 cup white rice and 1 cup water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until water is absorbed and rice is tender. Fluff with a fork.
2. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 3-5 minutes until cooked through and lightly browned. Remove chicken from skillet and set aside.
3. Add 1/2 tablespoon olive oil to the skillet. Add 0.5 thinly sliced green bell pepper, 0.5 thinly sliced red bell pepper, and 0.5 thinly sliced yellow onion. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
4. Add 2 minced garlic cloves and 0.5 inch grated fresh ginger to the vegetables and stir-fry for 1 minute more until fragrant.
5. Return the cooked chicken to the skillet with the vegetables. Toss to combine.
6. Serve the chicken and vegetable stir-fry immediately over the prepared white rice.

Nutrition (per serving)

• Calories: 432
• Protein: 30.7 g
• Carbohydrates: 47.2 g
• Fat: 13.5 g
• Fiber: 3.1 g
• Sodium: 531 mg
• Saturated Fat: 2 g
• Sugar: 4.9 g
• Cholesterol: 80 mg