Sautéed Chicken and Bell Peppers

Name: Sautéed Chicken and Bell Peppers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 8 ounce chicken breast (boneless, skinless, thinly sliced); 1 tablespoon vegetable oil; 0.5 cup yellow onion (thinly sliced); 1 red bell pepper (thinly sliced); 1 clove garlic (minced); 0.5 tablespoon fresh ginger (grated); 2 tablespoon soy sauce; 1 teaspoon cornstarch; 0.25 teaspoon black pepper; 0.5 cup water; 1 package brown rice (microwaveable); 1 tablespoon fresh cilantro (chopped)

Tender chicken breast and colorful bell peppers stir-fried in a savory soy-ginger sauce, served over fluffy brown rice for a complete, quick weeknight meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: Chinese
Difficulty: Easy

Dietary

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

Ingredients

8 ounce chicken breast (boneless, skinless, thinly sliced)
1 tablespoon vegetable oil
0.5 cup yellow onion (thinly sliced)
1 red bell pepper (thinly sliced)
1 clove garlic (minced)
0.5 tablespoon fresh ginger (grated)
2 tablespoon soy sauce
1 teaspoon cornstarch
0.25 teaspoon black pepper
0.5 cup water
1 package brown rice (microwaveable)
1 tablespoon fresh cilantro (chopped)

Instructions

In a small bowl, whisk together the soy sauce, cornstarch, black pepper, and 1/4 cup of the water. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and cook for 3-4 minutes, until lightly browned. Remove chicken from skillet and set aside.
Add the thinly sliced yellow onion and red bell pepper to the skillet. Cook for 3-5 minutes until softened, stirring frequently.
Stir in the minced garlic and grated fresh ginger and cook for 1 minute until fragrant.
Return the chicken breast to the skillet. Pour in the prepared sauce mixture and the remaining 1/4 cup water. Bring to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
While the stir-fry is cooking, prepare the microwaveable brown rice according to package directions.
Serve the sautéed chicken and bell peppers immediately over the brown rice. Garnish with chopped fresh cilantro, if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)

Calories: 420
Protein: 37.5 g
Carbohydrates: 44.2 g
Fat: 11.8 g
Fiber: 4.1 g
Sodium: 760 mg
Saturated Fat: 2.2 g
Sugar: 3.5 g
Cholesterol: 95 mg