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Chicken Pepper Stir-Fry

Yield: Serves 4. Each serving: 2 cups



1 tablespoon grated ginger
2 cups stir-fry vegetables
1 cup broccoli florets
1 cup red bell pepper strips
4 tablespoons light soy sauce
1 tablespoon sesame oil
granulated garlic to taste
1 cup cooked white chicken meat, skinless and cut into cubes
3 cups cooked brown rice

Lightly spray a large nonstick skillet with vegetable cooking spray and heat over medium-high heat.

Sauté the ginger, vegetables, broccoli, and red peppers until crisp-tender and heated through, about 5 minutes.

Season the vegetables with the soy sauce and sesame oil and add the chicken. Allow to heat together. Serve the vegetables over the rice.