Cajun Chicken and Vegetable Stir-Fry

Name: Cajun Chicken and Vegetable Stir-Fry
Cook time: 18 min
Yield: 4 servings
Ingredients: 240 g jasmine rice rinsed; 420 ml water for the rice; 3 g salt divided; 680 g boneless, skinless chicken thighs cut into 2.5 cm pieces; 10 g Cajun seasoning divided; 1 g black pepper ground; 5 g salt divided; 20 ml olive oil divided; 10 ml olive oil divided; 180 g yellow onion sliced into 1 cm strips; 160 g red bell pepper sliced; 160 g green bell pepper sliced; 12 g garlic minced; 4 g Cajun seasoning divided; 120 ml chicken stock low-sodium; 15 ml fresh lemon juice optional, for finishing; 20 g green onions sliced

A fast chicken stir-fry built in one skillet with rice cooked separately. The chicken is seasoned with Cajun spices, seared, then tossed with peppers and onions and finished with a quick pan sauce so the vegetables stay crisp-tender.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

240 g jasmine rice rinsed
420 ml water for the rice
3 g salt divided
680 g boneless, skinless chicken thighs cut into 2.5 cm pieces
10 g Cajun seasoning divided
1 g black pepper ground
5 g salt divided
20 ml olive oil divided
10 ml olive oil divided
180 g yellow onion sliced into 1 cm strips
160 g red bell pepper sliced
160 g green bell pepper sliced
12 g garlic minced
4 g Cajun seasoning divided
120 ml chicken stock low-sodium
15 ml fresh lemon juice optional, for finishing
20 g green onions sliced

Instructions

In the saucepan, combine the rinsed rice, water, and 3 g of the salt. Bring to a boil over high heat, then cover, reduce to low, and simmer for 15 minutes. The rice is tender and the water is absorbed.
While the rice cooks, toss the chicken with 10 g of the Cajun seasoning, the black pepper, and 5 g of the salt until evenly coated. The chicken looks lightly seasoned all over.
Heat 20 ml of the olive oil in the skillet over medium-high heat. Add the chicken in a single layer and stir-fry for 5 to 6 minutes until browned on the outside and just cooked through, then transfer it to a plate. The chicken is opaque and registers 74°C in the center.
Add the remaining 10 ml of olive oil to the same skillet. Add the onion, red bell pepper, and green bell pepper and stir-fry for 3 to 4 minutes until crisp-tender. Add the garlic and the remaining 4 g Cajun seasoning and cook for 30 seconds. The vegetables are bright and slightly softened at the edges.
Pour in the chicken stock and scrape up any browned bits. Return the chicken and any juices to the skillet and toss for 1 to 2 minutes until the sauce coats everything. If using, add the lemon juice. The pan looks glossy and the sauce lightly clings to the chicken and vegetables.
Fluff the rice, then divide it among bowls. Spoon the chicken and vegetable stir-fry over the rice and finish with the green onions. The rice is fluffy, the chicken is hot, and the garnish is fresh.