Chicken and pepper stir fry with brown rice
This Chicken and Pepper Stir Fry with Brown Rice features tender chicken thighs and crisp vegetables, all tossed in a savory-sweet sauce. Quick to prepare, it's perfect for a healthy weeknight dinner.
Cook time 5 min
Prep time 15 min
Ingredients:
3 tbsp soy sauce2 tbsp ketchup
3 tsp ginger
1 garlic clove
8 chicken thighs
2 tbsp vegetable oil
6 onions
1 red pepper
6 cups brown rice
Chicken and pepper stir fry with brown rice is a delicious and healthy meal that combines tender chicken thighs, colorful vegetables, and nutty brown rice. This dish is quick to make, making it an excellent choice for a tasty weeknight dinner. The combination of soy sauce, ketchup, ginger, and garlic adds a delightful savory and slightly sweet flavor that you'll love.
Instructions:
- In a medium bowl, mix together the soy sauce, ketchup, minced ginger, and minced garlic.
- Add the bite-sized chicken pieces to the marinade, stirring to coat them evenly.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- While the chicken is marinating, cook the brown rice according to the package instructions.
- Once cooked, fluff with a fork and set aside, keeping it warm.
- Slice the onions and cut the red pepper into thin strips.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the marinated chicken pieces to the skillet and stir-fry until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced onions and red pepper strips. Stir-fry for about 3-4 minutes until the vegetables are slightly tender but still crisp.
- Return the cooked chicken to the skillet and stir everything together until well combined and heated through, about 2 minutes.
- Divide the cooked brown rice among serving plates.
- Top with the chicken and pepper stir-fry.
- Optionally, garnish with chopped green onions or sesame seeds.
This chicken and pepper stir fry with brown rice is not only flavorful but also packed with nutrients. It's a perfect meal that combines protein, fiber, and vitamins in one dish. Whether you are cooking for your family or trying to impress guests, this quick and easy recipe is sure to be a hit. Enjoy your delicious and healthy homemade stir fry!
Chicken and pepper stir fry with brown rice FAQ:
Marinate the chicken for at least 30 minutes to allow the flavors to blend. For even better flavor, consider marinating it for up to 2 hours in the refrigerator.
A large skillet or wok is ideal for this stir fry. It allows enough space to cook the ingredients evenly and prevents overcrowding, which can lead to steaming instead of frying.
Yes, you can substitute chicken thighs with chicken breast or even tofu for a vegetarian option. Adjust the cooking time as needed, as chicken breast may cook faster than thighs.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
If the brown rice is too hard, it may not have been cooked long enough. Add a little more water (1/4 cup at a time) and continue cooking until tender. Alternatively, check the package instructions for specific cooking times.
Tips:
- Cut the vegetables and chicken into uniform pieces to ensure even cooking.
- Pre-cook the brown rice in advance to save time during the meal preparation.
- Use a large wok or pan to give the ingredients enough room to cook without overcrowding.
- Make sure the pan is hot before adding the chicken to get a nice sear and lock in the juices.
- Stir the ingredients frequently to prevent burning and to ensure they cook evenly.
- Adjust the seasoning to your taste; you can add some crushed red pepper flakes if you like a bit of heat.
- Serve the stir fry immediately while it's hot for the best flavor and texture.
Nutrition per serving
6 ServingsCalories 930kcal
Protein 30g
Carbohydrates 160g
Fiber 8g
Sugar 5g
Fat 24g
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