Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 bag (12 oz) frozen mixed stir-fry vegetables (broccoli, carrots, snap peas)
- 2 cups long-grain white rice
- 3 tbsp soy sauce
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp ground ginger
- 1 tbsp brown sugar
- Optional: Salt and pepper to taste
Instructions
- Start by rinsing your rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. Add the rice to a pot with four cups of water and a pinch of salt. Bring the water to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes. While the rice is simmering, chop your chicken thighs into small, even pieces and mince your garlic cloves.
- Heat the vegetable oil in a large skillet or wok over high heat. Once the oil begins to shimmer, add the chicken pieces. Sear the chicken until it is golden brown on all sides and cooked through. Add the frozen vegetables directly to the pan with the chicken. Stir frequently for about 5 to 7 minutes until the vegetables are tender but still have a slight crunch. In a small bowl, whisk together the soy sauce, minced garlic, ginger, and brown sugar. Pour this sauce over the chicken and vegetable mixture. Toss everything together for another 2 minutes until the sauce thickens slightly and coats every ingredient.
- Remove the rice from the heat and fluff it gently with a fork. Divide the rice evenly among four bowls. Spoon a generous portion of the chicken and veggie stir fry over the rice. Drizzle any extra sauce remaining in the pan over the top of each serving. Serve immediately while hot for the best texture and flavor.
- Cook Time: 25 minutes