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
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How to Make Asian Chicken And Rice
- Cook 1 cup of brown rice according to package directions. This usually takes around 40-45 minutes.
- 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.
- 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).
- Add the garlic, carrots, red bell pepper, and scallions to the skillet. Stir-fry for 3-4 minutes until slightly softened.
- Stir in 1/4 cup soy sauce, 1/4 cup water, 1/2 teaspoon white pepper, and 1/4 cup chopped fresh cilantro.
- Add the celery and any other leftover vegetables (optional).
- Bring to a simmer, cover, and cook for 2-3 minutes, or until the vegetables are tender-crisp.
- Serve the chicken and vegetable stir-fry over the cooked brown rice.
- Garnish with 1/4 cup toasted slivered almonds (optional).
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
14g
Fat
5g
Carbs
10g
