Chicken and Vegetable Stir-Fry with Brown Rice
A versatile and quick dinner featuring lean chicken and a colorful mix of vegetables.
Nutrition per serving
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snow peas
- 1/4 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- Cooked brown rice, for serving
Portion guidance
Serve approximately 1.5 cups of stir-fry with 1/2 cup of brown rice.
Step-by-step method
- 1
Heat sesame oil in a large skillet or wok over medium-high heat.
- 2
Add chicken and cook until browned and cooked through.
- 3
Add broccoli, bell peppers, and snow peas. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- 4
Stir in soy sauce, garlic, and ginger. Cook for another minute.
- 5
Serve hot over cooked brown rice.
Smart substitutions
Swap
Chicken breast
Chicken thighs or firm tofu
Swap
Broccoli and bell peppers
Other stir-fry friendly vegetables like carrots, zucchini, or mushrooms
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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