Dairy-Free Chicken Stir-Fry with Brown Rice

Instructions

1. 1To cook the 1 cup Brown Rice, place it in a medium saucepan. Add enough water to cover the rice by 2.54 cm (2.5 cm), then bring the water to a boil over high heat (100°C / 100°C). Reduce the heat to low, cover the saucepan with a lid, and simmer for 40-45 minutes, or until the rice is tender and has absorbed all the water. Remove from heat and let stand, covered, for 5 minutes.
2. 2While the rice cooks, prepare the other ingredients: cut the about 450 g Chicken Breast into 2.54 cm (2.5 cm) bite-sized pieces. Slice the 1 cup Carrots into thin rounds and the 1 medium Bell Pepper into thin strips.
3. 3In a small bowl, whisk together the 1/4 cup Soy Sauce, 1 tbsp Honey, 1 tbsp Sesame Oil, 1 tsp Ginger, and 2 cloves minced Garlic until well combined.
4. 4In a separate small bowl, whisk together the 1 tbsp Cornstarch and 2 tbsp Water until the mixture is smooth and lump-free.
5. 5Heat a large skillet or wok, approximately 30.48 cm (30 cm) in diameter, over medium-high heat (204.4°C / 200°C). Add the cut about 450 g Chicken Breast and stir-fry for 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
6. 6Add the 2 cups Broccoli Florets, the sliced 1 cup Carrots, and the sliced 1 medium Bell Pepper to the skillet with the chicken. Continue to stir-fry for another 4-6 minutes, until the vegetables are tender-crisp.
7. 7Pour the soy sauce mixture from Step 3 over the chicken and vegetables in the skillet. Bring the mixture to a simmer, then stir in the cornstarch and water slurry from Step 4. Continue to cook, stirring constantly, for 1-2 minutes until the sauce thickens and evenly coats the chicken and vegetables.
8. 8Serve the stir-fry immediately over the cooked 1 cup Brown Rice.

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