Weeknight Stir-Fry
Ingredients
- 1 cup brown rice dry
- 1 bag pre-cut stir-fry vegetable mix
- 1 lb boneless, skinless chicken breast
- 2 tsp ginger divided
- 2 tsp garlic powder divided
- 1 tbsp Olive oil
- Stir-fry sauce of your choice
- Black pepper to taste
Instructions
- Boil 2 cups of water and add rice. Reduce to a simmer and cook for 45 minutes.
- While rice is cooking, cut up chicken breasts into bite-sized pieces. In non-stick skillet, add 1 tablespoon of olive oil, chicken, and 1 teaspoon each of ginger and garlic powder. Cook until internal temperature of chicken reaches 165 degrees.
- In a separate skillet, add another tablespoon of olive oil, the remainder of the ginger and garlic powder, and your stir-fry vegetable mix. Sauté until tender. Add the cooked chicken into the vegetable mix and pour sauce over, to heat through.
- Once rice is done cooking, serve chicken and vegetable mixture over 1/2 cup rice.
Notes
*Nutritional values will vary depending on sauce and vegetable choice.