Stir-Fried Chicken with Rice and Bell Peppers

Ingredients

• Chicken Breast150 g
• Rice1 cup (200 g)
• Onion1/4 count (38 g)
• Chicken Broth1/4 cup (60 g)
• Oil1/2 tablespoon (5 ml)
• Paprika1/2 teaspoon (2 g)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   While heating the oil over medium-high heat in a wok, cut the chicken into bite-sized pieces and season with salt and pepper.

3. 3

   Step 3

   Chop the onion, dice the bell pepper. You can use red and/or green as you wish.

4. 4

   Step 4

   Once heated, add the onion and the chicken breast.

5. 5

   Step 5

   Stir-fry for about 5-7 minutes, stirring occasionally.

6. 6

   Step 6

   Then add the bell pepper. Cook for about 5 minutes.

7. 7

   Step 7

   Add the broth together with the previously cooked rice and paprika. Mix and let it boil for 4-6 minutes over low heat.

8. 8

   Step 8

   Optional: If you have mung bean sprouts, add them.

9. 9

   Step 9

   Remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Stir-Fried Chicken with Rice and Bell Peppers can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.