Chicken and pepper stir fry with brown rice
Savor a quick and delicious Chicken and Pepper Stir Fry with Brown Rice! This easy recipe features juicy chicken thighs, vibrant red pepper, and flavorful onions, all tossed in a savory ginger-soy sauce. Perfect for a wholesome weeknight dinner. Ready in just 30 minutes!
- 22 Mar 2025
- Cook time 5 min
- Prep time 15 min
- 6 Servings
- 9 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 350 grams |
| Energy | |
| Calories 930kcal | 46% |
| Protein | |
| Protein 30g | 20% |
| Carbohydrates | |
| Carbohydrates 160g | 44% |
| Fiber 8g | 22% |
| Sugar 5g | 5% |
| Fat | |
| Fat 24g | 29% |
| Saturated 5g | 18% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 66ug | 7% |
| Choline 90mg | 16% |
| Vitamin B1 1.15mg | 96% |
| Vitamin B2 0.36mg | 28% |
| Vitamin B3 18mg | 107% |
| Vitamin B6 1.36mg | 80% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.51ug | 21% |
| Vitamin C 36mg | 41% |
| Vitamin E 1.85mg | 12% |
| Vitamin K 4.51ug | 4% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.66mg | 73% |
| Iron, Fe 3.60mg | 33% |
| Magnesium, Mg 260mg | 61% |
| Phosphorus, P 770mg | 62% |
| Potassium, K 820mg | 24% |
| Selenium, Se 50ug | 90% |
| Sodium, Na 620mg | 41% |
| Zinc, Zn 5mg | 50% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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