Chicken Stir-Fry with Brown Rice

Name: Chicken Stir-Fry with Brown Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 1.5 cup brown rice (medium or long grain); 3 cup water (for cooking brown rice); 500 g chicken breast (boneless, skinless, cut into thin strips); 3 tbsp soy sauce; 1 tbsp honey; 1 tbsp cornstarch; 2 tsp sesame oil; 2 tbsp vegetable oil (for stir frying, divided); 4 pcs garlic (cloves, minced); 1 inch ginger (fresh, peeled and grated); 2 cup broccoli (small florets); 1 pcs bell pepper (medium, red, sliced into strips); 1 pcs carrot (medium, julienned or thinly sliced); 3 pcs green onion (sliced, white and green parts separated); 1 pinch salt; 1 pinch black pepper; 1 tsp toasted sesame seeds (for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Tender strips of chicken breast tossed with crisp, colorful vegetables in a savory ginger-garlic sauce. Served over nutty brown rice, this quick one-pan meal is ready in under 30 minutes and brings the sizzle of the wok straight to your dinner table.

PREP

15m

COOK

20m

SERVES

1 CUP

614 cal

SERVINGS

METHOD · 8 STEPS

boil · ~40 min
Cook the brown rice.
1.Bring 3 cups of water to a boil in a saucepan.
2.Add the brown rice and a pinch of salt. Stir once, then reduce heat to low.
3.Cover and simmer until the water is absorbed and rice is tender, about 35-40 minutes.
4.Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
prep · ~2 min
Make the stir-fry sauce.
1.In a small bowl, whisk together the soy sauce, honey, and cornstarch until smooth.
2.Add the sesame oil and black pepper. Stir well and set aside near the stove.
TIPMaking the sauce before you fire the wok keeps the stir-fry fast.
prep · ~1 min
Season the chicken strips.
1.Pat the chicken strips dry with a paper towel.
2.Season lightly with salt.
fry · ~5 min
Stir-fry the chicken.
1.Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering.
2.Add the chicken strips in a single layer. Let them sear undisturbed for 1 minute.
3.Stir-fry for another 2-3 minutes until the chicken is just cooked through.
4.Transfer the chicken to a plate and set aside.
TIPDon't crowd the pan. High heat and a single layer give the chicken a light sear.
fry · ~5 min
Stir-fry the vegetables.
1.Add the remaining 1 tablespoon of vegetable oil to the same wok.
2.Add the broccoli florets and carrot. Stir-fry for 2 minutes.
3.Add the sliced bell pepper and the white parts of the green onions. Stir-fry for another 2 minutes.
4.Add the minced garlic and grated ginger. Toss for 30 seconds until fragrant.
TIPKeep the vegetables moving in the wok; they should be tender-crisp, not soft.
fry · ~2 min
Combine chicken, sauce, and vegetables.
1.Return the cooked chicken to the wok with the vegetables.
2.Give the sauce a quick stir in the bowl, then pour it over the chicken and vegetables.
3.Toss everything together for 1-2 minutes as the sauce thickens and coats everything.
TIPThe sauce will look thin at first but thickens quickly over high heat.
assemble · ~2 min
Assemble the bowls.
1.Spoon the cooked brown rice into bowls.
2.Top with the chicken stir-fry.
3.Garnish with the green parts of the sliced green onions and toasted sesame seeds.
serve
Serve immediately.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat chicken dry before stir-frying to ensure a good sear rather than steaming.
2
Prep all vegetables and sauce before you start cooking - stir-frying moves fast.
3
Cut chicken strips against the grain for more tender bites.
4
The cornstarch in the sauce helps it cling to the chicken and vegetables.
5
Blanch broccoli for 30 seconds first if you prefer it extra tender in the final dish.
6
For leftover stir-fry, store separately from rice to keep vegetables crisp when reheating.
7
Use a wok or the largest skillet you have to maintain high heat and avoid overcrowding.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian/vegan

Vegetarian/vegan

Replace chicken with extra-firm tofu (pressed and cubed) or 250g of sliced mushrooms. Use maple syrup instead of honey to keep it fully vegan.

low carb

Low-carb

Swap the brown rice for cauliflower rice steamed in a covered pan for 5 minutes, or serve the stir-fry over shredded lettuce for a lighter bowl.

nutty crunch

Nutty crunch

Add a handful of roasted cashews or peanuts when combining the chicken and sauce for extra texture and a nutty flavor that pairs well with the sesame oil.

spicy kick