Asian Chicken And Rice Recipe

Ingredients for Asian Chicken And Rice

• 1 cup brown rice
• Boneless Skinless Chicken Breasts
• 2 carrots (about 1 cup chopped)
• 2 cloves garlic, minced
• Scallions
• 1 red bell pepper, finely chopped
• 1 tablespoon vegetable oil
• 1/4 cup soy sauce
• 2 stalks celery (about 1/2 cup chopped)
• Vegetables
• 1/2 teaspoon white pepper
• 1/4 cup chopped fresh cilantro
• Toasted Almond

How to Make Asian Chicken And Rice

1. Cook 1 cup of brown rice according to package directions. This usually takes around 40-45 minutes.
2. While the rice cooks, prepare the vegetables: finely chop 1 red bell pepper, 2 carrots (about 1 cup chopped), 2 scallions (about 1/4 cup chopped), and 2 stalks celery (about 1/2 cup chopped). Mince 2 cloves of garlic.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add 1 lb boneless, skinless chicken breast (cut into 1-inch cubes) and cook, stirring frequently, until browned and cooked through (about 5-7 minutes).
4. Add the garlic, carrots, red bell pepper, and scallions to the skillet. Stir-fry for 3-4 minutes until slightly softened.
5. Stir in 1/4 cup soy sauce, 1/4 cup water, 1/2 teaspoon white pepper, and 1/4 cup chopped fresh cilantro.
6. Add the celery and any other leftover vegetables (optional).
7. Bring to a simmer, cover, and cook for 2-3 minutes, or until the vegetables are tender-crisp.
8. Serve the chicken and vegetable stir-fry over the cooked brown rice.
9. Garnish with 1/4 cup toasted slivered almonds (optional).