Rice, Chicken, Bell Pepper, Leek and Carrot Stir-Fry

Ingredients

• Chicken Breast120 g
• Rice1 cup (200 g)
• Carrot1/2 medium (30 g)
• Leek1/2 cup (50 g)
• Oil1 tablespoon (10 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Cut the leek and bell pepper into thin strips. Grate the carrot.

3. 3

   Step 3

   Preheat a deep pan with oil.

4. 4

   Step 4

   In the meantime, cut the chicken breast into thin strips and add salt and pepper to taste.

5. 5

   Step 5

   Add the leek and chicken to the wok and start cooking while stirring from time to time.

6. 6

   Step 6

   Then add the bell pepper with the carrot and cover.

7. 7

   Step 7

   Continue cooking for 10-12 minutes or until the chicken is browned while stirring from time to time.

8. 8

   Step 8

   Ad the previously cooked rice and add salt and pepper to taste.

9. 9

   Step 9

   After 5 minutes, remove and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rice, Chicken, Bell Pepper, Leek and Carrot Stir-Fry can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.