Ingredients Jump to Instructions ↓

  1. 1 cup uncooked brown rice

  2. 2 1/2 cups water

  3. 2 tbsp. vegetable oil, divided

  4. 224 g boneless skinless chicken breast, sliced into strips

  5. 1 cup chopped red bell pepper

  6. 1/2 cup chopped green onion

  7. 2 tbsp. soy sauce

  8. 1 tbsp. rice wine vinegar

  9. 1 cup frozen, thawed green peas

Instructions Jump to Ingredients ↑

  1. Combine rice and water in a medium saucepan. Bring to a boil over medium high heat, stirring frequently. Reduce heat to low. Cover the pan and simmer rice 45 minutes until tender. Heat 1 tbsp. oil in a large skillet over medium heat. Add chicken, red pepper and green onions. Cook 5 minutes until chicken is cooked through, stirring frequently. Remove the pan from the heat. Heat the remaining 1 tbsp. oil in a separate skillet over medium high heat. Add cooked brown rice and cook, stirring, 1 minute. Stir in soy sauce, vinegar and peas. Cook 1 minute. Stir in the chicken mixture and heat through. Divide between plates and serve.


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