🌙 Dinner🧒 2-3 yearsdairy-freebalancedhigh-protein

Chicken and Veggie Stir-Fry with Rice

Name: Chicken and Veggie Stir-Fry with Rice
Prep time: 30 min
Yield: 2-3 servings
Ingredients: 1 chicken breast (about 150g), sliced thin; 1/2 cup white rice; 1 cup water (for rice); 1/2 red bell pepper, sliced thin; 1/2 cup sugar snap peas, strings removed; 1 small carrot, cut into thin matchsticks; 1 tablespoon soy sauce (reduced sodium); 1 teaspoon sesame oil; 1 tablespoon vegetable oil

A colorful stir-fry with tender chicken and crunchy-soft vegetables served over fluffy white rice. A family-friendly meal that introduces different textures and flavors.

Make a version like this

30 minutes2-3 servingsMixed textures - soft rice with tender-crisp pieces

Ingredients(9)

1 chicken breast (about 150g), sliced thin
1/2 cup white rice
1 cup water (for rice)
1/2 red bell pepper, sliced thin
1/2 cup sugar snap peas, strings removed
1 small carrot, cut into thin matchsticks
1 tablespoon soy sauce (reduced sodium)
1 teaspoon sesame oil
1 tablespoon vegetable oil

Instructions(12 steps)

1
Rinse the rice under cold water until water runs mostly clear.
2
Combine rice and 1 cup water in a saucepan. Bring to a boil.
3
Reduce to lowest heat, cover tightly, and cook for 15 minutes. Do not lift the lid.
4
After 15 minutes, remove from heat and let sit covered for 5 minutes.
5
While rice cooks, slice the chicken breast into very thin, small strips.
6
Prepare all vegetables: slice bell pepper thinly, remove strings from sugar snaps, cut carrot into thin matchsticks.
7
Heat vegetable oil in a wok or large frying pan over medium-high heat.
8
Add chicken strips and cook for 4-5 minutes, stirring often, until fully cooked and no pink remains.
9
Add carrot matchsticks first (they take longest), cook 2 minutes.
10
Add bell pepper and sugar snap peas. Stir-fry for 3-4 minutes until vegetables are tender but not mushy.
11
Drizzle with soy sauce and sesame oil. Toss to coat.
12
Serve stir-fry over rice. Cut any large pieces smaller for your child.

Nutritional Highlights

-Chicken provides lean protein for muscle growth
-Colorful vegetables offer vitamins A, C, and K
-Sesame oil adds healthy fats
-Rice provides sustained energy

Age Appropriateness

Perfect for 2-3 year olds who can manage various textures. Cut chicken and vegetables into small, manageable pieces for your child.

Introduction Tip

Let your toddler try using a child-sized fork to pick up pieces. Stir-fries are great for introducing soy sauce flavor in small, controlled amounts.

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Instructions(12 steps)

Rinse the rice under cold water until water runs mostly clear.

Combine rice and 1 cup water in a saucepan. Bring to a boil.

Reduce to lowest heat, cover tightly, and cook for 15 minutes. Do not lift the lid.

After 15 minutes, remove from heat and let sit covered for 5 minutes.

While rice cooks, slice the chicken breast into very thin, small strips.

Prepare all vegetables: slice bell pepper thinly, remove strings from sugar snaps, cut carrot into thin matchsticks.

Heat vegetable oil in a wok or large frying pan over medium-high heat.

Add chicken strips and cook for 4-5 minutes, stirring often, until fully cooked and no pink remains.

Add carrot matchsticks first (they take longest), cook 2 minutes.

Add bell pepper and sugar snap peas. Stir-fry for 3-4 minutes until vegetables are tender but not mushy.

Drizzle with soy sauce and sesame oil. Toss to coat.

Serve stir-fry over rice. Cut any large pieces smaller for your child.