Skillet Chicken Stir-Fry

Name: Skillet Chicken Stir-Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 servings
Cuisine: Chinese
Ingredients: 3 ounce chicken breast (boneless, skinless, cut into thin strips); 0.5 teaspoon olive oil; 0.25 yellow onion (thinly sliced); 0.25 red bell pepper (thinly sliced); 0.5 cup broccoli florets; 0.5 garlic clove (minced); 0.25 teaspoon fresh ginger (grated); 1 tablespoon low-sodium soy sauce; 0.25 teaspoon sesame oil; 0.5 cup white rice (uncooked); 1 cup water; 1 pinch salt

Quick and flavorful chicken stir-fry with tender chicken, colorful bell peppers, and broccoli florets, served over fluffy white rice for a satisfying meal.

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 1
Cuisine: Chinese
Difficulty: Easy
Cost: $2.23/serving

Dietary

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

Ingredients

3 ounce chicken breast (boneless, skinless, cut into thin strips)
0.5 teaspoon olive oil
0.25 yellow onion (thinly sliced)
0.25 red bell pepper (thinly sliced)
0.5 cup broccoli florets
0.5 garlic clove (minced)
0.25 teaspoon fresh ginger (grated)
1 tablespoon low-sodium soy sauce
0.25 teaspoon sesame oil
0.5 cup white rice (uncooked)
1 cup water
1 pinch salt

Instructions

First, prepare your rice. 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 15-18 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
While rice is cooking, heat 1/2 teaspoon olive oil in a medium skillet or wok over medium-high heat. Add the chicken strips and cook until lightly browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
Add the sliced yellow onion, red bell pepper, and broccoli florets to the same skillet. Sauté for 5-7 minutes until vegetables are tender-crisp. Add the minced garlic and grated fresh ginger and cook for another 1 minute until fragrant.
Return the cooked chicken to the skillet with the vegetables. Stir in 1 tablespoon low-sodium soy sauce and 1/4 teaspoon sesame oil. Cook for 1-2 minutes, tossing to coat everything evenly.
Serve the chicken and vegetable stir-fry immediately over the cooked white rice. Add a pinch of salt if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.

Nutrition (per serving)

Calories: 485
Protein: 28.5 g
Carbohydrates: 65.2 g
Fat: 11.5 g
Fiber: 4.1 g
Sodium: 875 mg
Saturated Fat: 2.2 g
Sugar: 3.5 g
Cholesterol: 65 mg