Chicken and Vegetables Stir Fry
Ingredients
1 1/2 teaspoon olive oil
1 large yellow pepper, thinly sliced
2 cups shredded or matchstick carrots
1 pound skinless, boneless chicken-breast halves, cut into 1/2-inch pieces
2 teaspoon peeled, minced fresh ginger
2 cloves garlic, finely chopped
1 package (8.8 ounces) precooked brown rice
1 cup precooked shelled edamame (soyabeans), (thawed, if frozen)
1/3 cup stir-fry sauce
3 green onions, sliced
Directions
In a nonstick 12-inch skillet, heat olive oil over medium-high heat until hot. Add yellow pepper and carrots and cook 2 minutes, stirring occasionally. Add chicken pieces, ginger, and garlic, and cook 4 minutes, stirring constantly.
Add brown rice, edamame, and stir-fry sauce, and cook 2 to 3 minutes longer or until chicken is no longer pink in center and rice mixture is heated through, stirring occasionally. Stir in green onions then divide among 4 bowls to serve.
1 1/2 teaspoon olive oil
1 large yellow pepper, thinly sliced
2 cups shredded or matchstick carrots
1 pound skinless, boneless chicken-breast halves, cut into 1/2-inch pieces
2 teaspoon peeled, minced fresh ginger
2 cloves garlic, finely chopped
1 package (8.8 ounces) precooked brown rice
1 cup precooked shelled edamame (soyabeans), (thawed, if frozen)
1/3 cup stir-fry sauce
3 green onions, sliced
Directions
In a nonstick 12-inch skillet, heat olive oil over medium-high heat until hot. Add yellow pepper and carrots and cook 2 minutes, stirring occasionally. Add chicken pieces, ginger, and garlic, and cook 4 minutes, stirring constantly.
Add brown rice, edamame, and stir-fry sauce, and cook 2 to 3 minutes longer or until chicken is no longer pink in center and rice mixture is heated through, stirring occasionally. Stir in green onions then divide among 4 bowls to serve.
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