Chicken and Vegetable Stir-Fry with Brown Rice

Instructions

1. 1

   Rinse the brown rice under cold water and combine with 480 ml of water in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 25-30 minutes until tender.

2. 2

   While the rice cooks, thinly slice the chicken breast into strips.

3. 3

   Cut the broccoli into small florets, slice the carrot thinly, and chop the red bell pepper into strips.

4. 4

   Mince the garlic and ginger, and slice the green onions.

5. 5

   In a large pan or wok, heat 1 tablespoon of olive oil over medium heat. Add the chicken strips and season with salt and pepper. Cook until no longer pink, about 5-7 minutes, then remove from the pan and set aside.

6. 6

   In the same pan, add the remaining tablespoon of olive oil. Sauté the garlic and ginger for 1 minute until fragrant.

7. 7

   Add the broccoli, carrot, and bell pepper to the pan. Stir-fry for 5-7 minutes until the vegetables are just tender.

8. 8

   In a small bowl, mix the soy sauce with cornstarch and a splash of water, then pour into the pan.

9. 9

   Return the chicken to the pan and stir well. Cook for another 2-3 minutes until everything is heated through and coated with the sauce.

10. 10

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