Vegetable-Enriched Chicken Stir-Fried Rice

This delightful stir-fried rice featuring zucchini, carrots, cabbage, and snap peas replaces excess oil with an abundance of wholesome vegetables. Encourage youngsters to assist in selecting the freshest produce.

Ingredients

9	teaspoons vegetable oil, divided
1	red bell pepper, cut into strips
1⁄2	medium onion, sliced
1	(6 ounce) skinless, boneless chicken breast half, cut into cubes
2	cups chopped zucchini
2	cups chopped carrots
1	cup cup chopped cabbage
1	cup cup chopped sugar snap peas
1⁄3	cup low-sodium chicken or vegetable broth
1 1⁄2	tablespoons minced garlic
1	tablespoon minced fresh ginger
2	cups cooked short-grain brown rice
2	tablespoons low-sodium soy sauce
2	teaspoons sesame oil
1⁄4	cup sliced green onions
1⁄2	teaspoon salt

Instructions

• 1. In a large lidded skillet or wok over medium-high heat, heat 2 teaspoons of vegetable oil until it shimmers. Add red bell pepper and onion; cook, stirring occasionally, until both are crisp-tender, approximately 5 minutes. Transfer the contents to a bowl.
  2. Add another 2 teaspoons of oil to the skillet and heat until it shimmers. Incorporate the chicken and cook, stirring occasionally, until it is no longer pink, about 5 minutes. Transfer to the bowl with the vegetables.
  3. Introduce another 2 teaspoons of oil to the skillet and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and snap peas; cook while stirring occasionally for 2 minutes. Pour in the broth and cook covered until the vegetables reach a crisp-tender state, about 3 minutes. Transfer to the bowl.
  4. Finally, add the remaining 3 teaspoons of oil to the skillet and heat until it shimmers. Add garlic and ginger; cook and stir for 15 seconds. Add the rice and cook, breaking up any clumps and stirring occasionally for 2 minutes. Incorporate the contents of the bowl, soy sauce, sesame oil, green onions, and salt. Cook while stirring and tossing until well combined and heated through, approximately 5 minutes more.

Jul 18, 2024