Thai Chicken and Vegetable Stir-Fry

Name: Thai Chicken and Vegetable Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 1 tablespoon olive oil; 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 0.5 red bell pepper (medium, thinly sliced); 1 cup pre-cut stir-fry vegetables; 2 clove garlic (minced); 1 tablespoon fresh ginger (grated); 0.25 cup soy sauce; 2 tablespoon brown sugar; 1 tablespoon rice vinegar; 1 tablespoon sriracha; 1 teaspoon sesame oil; 0.25 teaspoon black pepper; 1.5 cup jasmine rice (uncooked); 2 cup water

Tender chicken and crisp vegetables coated in a savory, slightly spicy Thai-inspired sauce, served over steaming jasmine rice for a complete and satisfying meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 3
Cuisine: Thai
Difficulty: Easy
Cost: $2.82/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

1 tablespoon olive oil
1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
0.5 red bell pepper (medium, thinly sliced)
1 cup pre-cut stir-fry vegetables
2 clove garlic (minced)
1 tablespoon fresh ginger (grated)
0.25 cup soy sauce
2 tablespoon brown sugar
1 tablespoon rice vinegar
1 tablespoon sriracha
1 teaspoon sesame oil
0.25 teaspoon black pepper
1.5 cup jasmine rice (uncooked)
2 cup water

Instructions

Cook 1 1/2 cups jasmine rice with 2 cups water according to package directions or in a rice cooker. While rice cooks, prepare the stir-fry.
In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon sriracha, and 1 teaspoon sesame oil. Set aside.
Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add 1 pound chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
Add 1/2 sliced red bell pepper, 1 cup pre-cut stir-fry vegetables, 2 cloves minced garlic, and 1 tablespoon grated fresh ginger to the same skillet. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over everything and toss to coat. Cook for 1-2 minutes until the sauce has thickened slightly.
Serve the Thai chicken and vegetable stir-fry immediately over the cooked jasmine rice. Season with 1/4 teaspoon black pepper.

Notes

Pre-cut stir-fry vegetables are a great shortcut for this dish. Adjust sriracha to your preferred level of heat. Leftovers can be reheated in a microwave.

Nutrition (per serving)

Calories: 710
Protein: 46.8 g
Carbohydrates: 83.2 g
Fat: 20.3 g
Fiber: 5.1 g
Sodium: 1420 mg
Saturated Fat: 3.7 g
Sugar: 18.9 g
Cholesterol: 105 mg