Chicken and Vegetable Stir-Fry

Instructions

1. 1

   Rinse the white rice under cold water and add it to a pot with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed.

2. 2

   While the rice is cooking, mince the garlic and ginger. Slice the green onions and set aside.

3. 3

   Cut the chicken thighs into bite-sized pieces. In a bowl, combine the chicken pieces with 2 tablespoons of soy sauce, minced ginger, and garlic. Marinate for 10 minutes.

4. 4

   Heat the vegetable oil in a large pan over medium-high heat. Add the marinated chicken and stir-fry for about 5-7 minutes until fully cooked and no longer pink in the center.

5. 5

   Add the mixed frozen vegetables to the pan with the chicken and stir-fry for another 5-7 minutes until the vegetables are heated through.

6. 6

   Add the remaining 2 tablespoons of soy sauce to the pan and toss everything together to combine evenly. Cook for an additional 2 minutes.

7. 7

   Serve the stir-fry over the steamed rice, garnished with sliced green onions.