Chinese Chicken and Vegetable Rice Bowl

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Chinese · 35 min · Chicken · dairy-free, high-protein

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Ingredients

• 1 Boneless, skinless chicken breasts
• 3/4 cup Brown rice
• 1 Bell peppers (mixed colors)
• 1 Carrots
• 1/2 cup Snow peas
• 1 1/2 tbsp Soy sauce
• 2 Garlic cloves
• 1/2 tbsp Sesame oil
• 1 tbsp Vegetable oil
• 1 Green onions

Method (tap to check — screen stays awake)

1. Cook the brown rice according to package instructions and set aside.
2. While rice cooks, dice the chicken breasts into bite-sized pieces.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 7-8 minutes.
4. Add minced garlic to the skillet and cook for 30 seconds until fragrant. Then, add sliced bell peppers, carrots, and snow peas. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
5. Pour soy sauce and sesame oil over the chicken and vegetables. Stir well to combine and cook for another 2 minutes.
6. Serve the stir-fry over the cooked brown rice. Garnish with chopped green onions.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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