🥡 Chicken & Veggie Stir-Fry over Wild Rice 🌈🍗
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2
Calories per serving: ~520 kcal
🛒 Ingredients:
For the stir-fry (🍗):
300g (10 oz) chicken breast, cut into chunks
1 tbsp sesame or vegetable oil
1 cup broccoli florets 🥦
½ red bell pepper, sliced
½ yellow bell pepper, sliced
½ cup snap peas or green beans
1 garlic clove, minced
1 tsp fresh ginger, grated (optional)
Salt & pepper to taste
For the sauce (🥣):
2 tbsp soy sauce
1 tbsp honey or maple syrup 🍯
1 tbsp oyster or hoisin sauce
1 tsp rice vinegar
1 tsp cornstarch + 1 tbsp water (slurry)
For serving (🍚):
1 cup cooked wild rice or brown rice mix
👩🍳 Instructions:
Prepare the sauce: In a bowl, combine soy sauce, honey, oyster sauce, vinegar, and cornstarch slurry. Set aside.
Cook the chicken: Heat oil in a large skillet or wok over medium-high heat. Add chicken, season lightly, and stir-fry for 5–6 minutes until golden and cooked through. Remove and set aside.
Stir-fry the veggies: In the same pan, add a bit more oil if needed. Stir-fry broccoli, bell peppers, and snap peas for 3–4 minutes until crisp-tender. Add garlic and ginger and cook for another 30 seconds.
Add sauce & chicken: Return chicken to the pan. Pour in sauce and stir-fry for 2–3 minutes until everything is coated and the sauce thickens.
Serve: Spoon over warm wild rice and enjoy immediately or pack for meal prep.
💡 Tips & Variations:
Add spice: Stir in a dash of chili sauce or red pepper flakes.
Vegan version: Swap chicken for tofu or tempeh.