Chicken, Leek & Brown Rice Stir-Fry: Healthy & Delicious!

Learn how to make Chicken, Leek & Brown Rice Stir-Fry effortlessly! A quick, nutritious dish perfect for busy weeknights. Try it now!

Looking for a dish that’s both nutritious and satisfying? This Chicken, Leek & Brown Rice Stir-Fry is your answer! Packed with lean protein, fiber-rich brown rice, and aromatic leeks, this meal is a flavor-packed powerhouse. Whether you’re aiming to eat healthier or just need a quick dinner idea, this recipe has got you covered. Let’s get cooking!

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Why You’ll Love This Chicken, Leek & Brown Rice Stir-Fry ❤️🥢

This stir-fry is a winner for so many reasons. The leeks add a mild onion-like sweetness, while the brown rice provides a nutty texture and extra nutrients. Plus, it’s ready in under 30 minutes, making it perfect for busy weeknights. Whether you’re feeding your family or meal prepping for the week, this dish is sure to impress. Keep reading to learn how to make it!

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Ingredients for Chicken, Leek & Brown Rice Stir-Fry 🛒

Here’s what you’ll need:

• 1 cup cooked brown rice (or instant brown rice for speed)

• 1 lb boneless, skinless chicken breasts, thinly sliced

• 2 medium leeks, cleaned and sliced (white and light green parts only)

• 2 tablespoons olive oil or sesame oil

• 3 garlic cloves, minced

• 1 tablespoon freshly grated ginger

• 2 tablespoons soy sauce (low-sodium preferred)

• 1 tablespoon hoisin sauce (optional, for sweetness)

• 1 teaspoon sesame oil (for finishing)

• 1 red bell pepper, thinly sliced (optional, for color)

• Salt and pepper to taste

• Sesame seeds and chopped green onions (for garnish)

Pro Tip: Use pre-cooked brown rice to save time—many grocery stores sell microwavable packets.

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Step-by-Step Instructions 🥄

1. Cook the Chicken

   Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.

   
   

2. Sauté the Leeks and Veggies

   In the same skillet, add the remaining olive oil. Toss in the sliced leeks, garlic, and ginger, and sauté for 3–4 minutes until softened. If using red bell pepper, add it now and cook for another 2 minutes.

   
   

3. Combine Everything

   Return the cooked chicken to the skillet. Add the cooked brown rice, soy sauce, and hoisin sauce (if using). Stir everything together and cook for 2–3 minutes until heated through.

   
   

4. Finish with Flavor

   Drizzle the sesame oil over the stir-fry and season with salt and pepper to taste. Toss gently to combine.

   
   

5. Serve and Garnish

   Plate the stir-fry and garnish with sesame seeds and chopped green onions. Serve hot and enjoy!

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FAQs About Chicken, Leek & Brown Rice Stir-Fry ❓

Q1: Can I use white rice instead of brown rice?

Yes! White rice works perfectly fine, but brown rice adds more fiber and nutrients.

Q2: What can I substitute for leeks?

Onions or shallots are great substitutes if you don’t have leeks on hand.

Q3: Can I make this recipe vegetarian?

Absolutely! Swap the chicken for tofu, tempeh, or additional veggies like mushrooms or broccoli.

Q4: How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.

Q5: What can I serve with this stir-fry?

A side of steamed greens, miso soup, or a simple cucumber salad pairs beautifully with this dish.

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