Chicken Stir Fry with Rice is a quick and satisfying dish featuring tender Chicken Breast, crisp Green Beans, and colorful Red Bell Pepper and Onion, all tossed in a savory sauce and served over fluffy Rice.
4 Portions · 1,452 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
Rinse 200 grams Rice under cold water.
In a small pot, combine the washed rice with 400 ml Water.
Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 10–12 min until tender.
Fluff with a fork and set aside.
Cut 300 grams Chicken Breast into bite-sized pieces.
Heat 2 tbsp Sesame Oil in a large wok or frying pan over medium-high heat.
Add the chicken pieces, season with Salt and Black Pepper, and stir-fry for 5–6 min until browned and cooked through.
Remove the chicken from the pan and set aside.
Slice 1 Red Bell Pepper into thin strips.
Slice 1 Onion into thin slices.
Trim 200 grams Green Beans.
In the same pan (add a little oil if needed), stir-fry the onion, bell pepper, and green beans for 5–6 min until tender-crisp.
Return the chicken to the pan with the vegetables.
Add 3 tbsp Soy Sauce and 2 tbsp Sesame Seeds.
Stir well and cook for an additional 2–3 min to meld the flavors.
Spoon the cooked rice into a serving bowl.
Top with the chicken and vegetable stir fry.
Optionally, garnish with extra sesame seeds and chopped green onion if desired.
Serve hot and enjoy!
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