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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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This recipe uses leftover rice from Stuffed Peppers. Ingredients:
1 pound boneless, skinless chicken breast, cut into 1-inch pieces |
1/4 cup low-sodium soy sauce |
3 tablespoons vegetable oil |
1 onion, halved and sliced |
1 pound frozen stir-fry vegetables, thawed, patted dry |
2 cloves garlic, minced |
2 tablespoons grated fresh ginger |
2 cups cooked brown rice from stuffed peppers |
Directions:
1. Toss chicken with 1 Tbsp. soy sauce. Place a large skillet over high heat. Add 1 Tbsp. oil, then onion; stir-fry until onion starts to brown, about 1 minute. Add chicken; stir-fry until cooked through, 5 to 6 minutes. Transfer mixture to a bowl. Add 1 Tbsp. oil to skillet. Stir-fry vegetables for 2 minutes. Transfer to bowl with chicken.
2. Add 1 Tbsp. oil, garlic and ginger to skillet; stir-fry for 30 seconds. Add rice; cook for 2 minutes. Add chicken, vegetables and remaining soy sauce; cook 1 minute longer. Serve immediately.
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