Chicken and Black Rice Stir-Fry

chicken and black rice stir fry



4 chicken breasts, cubed
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1/2 orange bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 sweet onion, sliced
2 cloves garlic, minced
2 tbsp real butter or coconut oil, divided
Seasoned salt (didn’t measure….)
1 cup black rice (I used Hinode brand)
Chicken broth or chicken bullion


Start by cooking black rice according to package directions, using chicken broth instead of water, or a bouillon cube in the water. This will take about 40 mins.
While rice is cooking, prep your veggies and chicken.
When rice is about half done, heat 1 tbsp butter or coconut oil on medium-high in a large skillet.
Toss in garlic, onions and peppers, sprinkle with seasoned salt, and sautee until browned
and tender.
Meanwhile, heat the other 1 tbsp butter or coconut oil on med-high heat in another skillet.
Toss in cubed chicken and sprinkle with seasoned salt.
Cook, turning often, until browned and cooked through (about 10 mins?)
Add chicken to pepper mix, remove from heat and stir to mix.
Add a small amount of the black rice when you serve.

*If you’ve never had black rice, it has a flavor kind of like black beans
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