Chicken Stir Fry with Brown Rice

By ekmontel

  • 1 Onion

  • 1 Green Bell Pepper

  • 1 Red Bell Pepper

  • 3-4 stalks of Celery

  • 12 baby carrots, sliced

  • Half a head of Broccoli

  • 7-8 Chicken Strips

  • Ginger -chopped (about 1 tbsp)

  • Soy

  • Garlic -chopped (about 5-6 pieces)

  • Brown Rice

  • 1 cube of Chicken Bouillon

  • Extra virgin Olive Oil

  • Sesame Seeds

  • Water (about 1/2 cup)

  1. Wash the chicken. Remove the fat from the strips while cutting the chicken into bite size pieces. Marinate the chicken with your chopped garlic (5-6 pieces) depending on how much garlic you like and about 1 tbsp of ginger in a bowl. Add the soy to the bowl, covering the chicken pieces completely. You only need to marinate for 30 minutes or longer if you wish for a more intense flavor. While the chicken is marinating, wash and chop your vegetables (onion, peppers, celery carrots, and broccoli). You can also use any vegetables you want, these are just my "special" ones. Now the chicken is ready to cook. Cook the chicken in a skillet, flipping only once so the chicken remains juicy. while the chicken is cooking, heat a wok with about 1 tbsp of olive oil or more. Once it is hot, add the vegetables. Cook them for about 5-7 minutes. Don't let them get soggy because you still have to add water. While the vegetables are cooking, chop your cube of chicken bouillon. In one corner of the wok, add the bouillon with about 1/2 cup of water. Once the water cooks off a little, add your chicken. Let it cook until the water is gone or most has cooked off.

  2. Remember you have brown rice cooking (4and a half cups of water and 2 cups of rice - Boil water, add rice and cook for 45 minutes, covered.

  3. Once stir fry is cooked, sprinkle with some sesame seeds and serve over 1/2 cup of brown rice .

Nutritional Facts

Diabetic friendly
Low Carbohydrate
Low Calorie

chicken/poultry main course for lunch or dinner