Usually lunch time is when most of us gravitate toward unhealthy, greasy, and quick bites to eat.
When noon comes around we are usually starving and will put those donuts, potato chips, or candy into our mouths thinking it will satisfy our hunger, but in reality we are just harming our bodies. I always like to have food on me, so when it’s lunch time I do not make an unhealthy decision. In this post, I will give you a great recipe you can take to work, school, or if you are like me, even to disneyland. Yes, disneyland. I pack food everywhere I go. Literally everywhere. Now lets get to the recipe of this easy, yet simple chicken stir fry.
Serving: 1 Person
1/2 Cup Brown Rice
1 Chicken Breast
1/2 Red Bell Pepper
Handful of Thinly Sliced Cabbage ( I Used Mixed Colors; Purple & Green)
1 Garlic Clove
1/4 White Onion
1 Tablespoon Olive Oil, Plus 1 teaspoon to cook chicken
Black and/or white Sesame Seeds (To garnish)
1 Tablespoon Teriyaki Sauce (Make sure to read the label to ensure the sauce does not contain corn syrup or high fructose corn syrup)
1. In a pot over medium-low heat, cook 1 cup of brown rice with 2 cups of water or if you like vegetable or chicken broth to add flavor to the rice. Let it cook for 20-30 minutes or until the rice absorbs the liquid.
2. As the rice cooks, prep the chicken breast. Simply season with salt & pepper. Do not over season because it will be covered in teriyaki sauce later so simple is better. In a small pan with 1 teaspoon olive oil, place chicken and let it cook. Do not constantly flip the chicken, flip until one side is completely cooked. It will take about 3-4 minutes per side or depending on the thickness of the chicken.
3. While chicken cooks, julienne bell pepper,onion, asparagus, and slice the cabbage. This mixture should resemble a slaw.
4. In a pan over medium heat add in the olive oil. When the oil heats up, throw in minced garlic and julienned onion. Stir before garlic burns. Make sure you do not burn the garlic because the burned garlic will make the rest of the veggies taste bitter.Once onion is translucent, throw in bell pepper and asparagus. Cook until veggies are cooked but do not overcook. Make sure the veggies still have a crunch, so do not cook over 10 minutes. Lastly throw in the cabbage and mix with rest of veggies.
5. The chicken should be done at this point, let it rest for about 2-3 minutes on a cutting board, so the juices of the chicken do not release. By doing this, you are allowing the chicken to stay moist and not dry up.
6. Also, the rice should be done, so you can measure out 1/2 cup and place on a plate. Set aside.
7. After the chicken has rested, chop into strips and throw it into the pan along with the veggies.
8. In low heat add the teriyaki sauce and mix well. This should only take about 3 minutes.
9. Now, place chicken stir fry with the rice, and you are done. Garnish with sesame seeds.