Chicken and Pepper Stir-Fry
A quick and delicious stir-fry featuring chicken, colourful peppers, and rice, perfect for a weeknight dinner.
Equipment
- wok or large skillet
- rice cooker or pot
Ingredients
Grain
- 2 cups rice
Protein
- 500 g chicken breast, diced
Vegetable
- 2 bell peppers bell peppers, sliced
Instructions
- Cook the rice according to package instructions. Set aside once done.
- In a wok or large skillet, heat a bit of oil over medium-high heat.
- Add the diced chicken breast to the pan and stir-fry until cooked through, about 6-8 minutes.
- Add the sliced bell peppers to the pan and stir-fry for an additional 3-4 minutes until they are tender-crisp.
- Serve the chicken and peppers over the cooked rice.
Notes
Food safety
- Ensure chicken is cooked to an internal temperature of 74°C (165°F).