Asian Chicken Veggie Stir Fry with Brown Rice

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  •     Makes 1 serving 
  • 3   oz. sliced chicken breast  
  • 1   cup each, broccoli florets, sliced red and yellow peppers and sliced mushrooms  
  •     ½ cup each snow peas and sliced baby bok choy  
  •     ¼ cup chopped scallion  
  •     ¼ cup brewed green tea  
  • 1   tsp. each low sodium soy sauce and toasted sesame oil  
  •     ½ tsp. chopped ginger  
  • 1   Tbs. chopped fresh cilantro  
  •     ½ cup cooked brown rice  
  •     lime garnish  


0 Minuten
In non-stick skillet over high heat, sauté chicken 3 min., turning once. Set aside. To skillet, add broccoli, peppers, snow peas, bok choy and ¼ cup water. Cook until water evaporates, tossing occasionally.
Add mushrooms and scallions. Cook 2 min. Stir together green tea, soy sauce, sesame oil and ginger. Add to pan with chicken and cook until heated through. Garnish with cilantro. Serve with rice.
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Foto: Pankrath, Tobias

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