Chicken and Veggie Stir-Fry with Plain Rice

Ingredients

• 1 1/2 cups long-grain white rice
• 3 cups water
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons vegetable oil, divided
• 2 cups broccoli florets
• 1 carrot, thinly sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/3 cup stir-fry sauce
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 green onions, sliced, for garnish

Method

1. 1

   In a saucepan, combine rice and 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed and rice is tender.

   20:00 · Simmer rice
2. 2

   Season chicken pieces with salt and black pepper.

3. 3

   Heat 1 tablespoon oil in a 9-inch skillet or wok over high heat. Add chicken and cook, stirring occasionally, until browned and cooked through.

   5:00 · Cook chicken
4. 4

   Transfer chicken to a plate. Add remaining 1 tablespoon oil to the skillet.

5. 5

   Add broccoli and carrot to the skillet and stir-fry until vegetables begin to soften.

   4:00 · Stir-fry broccoli and carrot
6. 6

   Add bell pepper, garlic, and ginger, and stir-fry until fragrant and vegetables are crisp-tender.

   2:00 · Stir-fry vegetables
7. 7

   In a small bowl, whisk together cornstarch and 2 tablespoons water until smooth.

8. 8

   Return chicken to the skillet. Pour in stir-fry sauce and cornstarch slurry, and toss to coat.

9. 9

   Cook, stirring, until sauce thickens and coats the chicken and vegetables.

   2:00 · Thicken sauce
10. 10

    Fluff rice with a fork and divide among bowls. Top with chicken and vegetable stir-fry, and garnish with sliced green onions.