Description
A quick and healthy one-pan meal featuring tender chicken, crisp vegetables, and fluffy rice, all tossed in a savory stir-fry sauce.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups cooked white rice (preferably day-old)
- 2 cups mixed greens (such as bok choy, spinach, or kale)
- 1 bell pepper, sliced
- 1 carrot, julienned
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Green onions, sliced for garnish
Instructions
1. Prepare the Crust:
- Heat vegetable oil in a large wok or skillet over medium-high heat.
- Add chicken pieces and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
- Add garlic, bell pepper, and carrot to the wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- In a small bowl, mix soy sauce, oyster sauce, and sesame oil. Pour over the chicken and vegetables, stirring to coat.
- Add cooked rice and mixed greens to the wok. Toss everything together until greens are wilted and rice is heated through, about 2-3 minutes.
- Garnish with sliced green onions and serve hot.
Notes
You can customize the seasonings to taste.