📖 Instructions

1. Prepare the Brown Rice: Begin by cooking the brown rice according to package instructions. Usually, this involves rinsing the rice and then simmering it in water (typically a 2:1 water-to-rice ratio) for about 40-45 minutes, or until the water is absorbed and the rice is tender. Once cooked, fluff with a fork and set aside. A rice cooker simplifies this, if you happen to have one.
2. Prep the Chicken: Cut the chicken breast into bite-sized pieces. In a bowl, marinate the chicken with 1 tablespoon of low-sodium soy sauce (or coconut aminos), 1 teaspoon of sesame oil, and a pinch of black pepper. Let it sit for at least 15 minutes. This helps tenderize the chicken and infuse it with flavor.
3. Prepare the Vegetables: While the chicken marinates, wash and chop all the vegetables. Slice the bell peppers, carrots, and snap peas into thin strips. Mince the garlic and ginger. Having everything prepped and ready to go ensures smooth cooking.
4. Cook the Chicken: Heat 1 tablespoon of olive oil in a wok or large skillet over medium-high heat. Add the marinated chicken and cook until it's browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
5. Sauté the Aromatics: Add another tablespoon of olive oil to the wok. Add the minced garlic and ginger and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it can become bitter.
6. Stir-Fry the Vegetables: Add the sliced bell peppers, carrots, and snap peas to the wok. Stir-fry for about 5-7 minutes, until the vegetables are tender-crisp. Stir frequently to ensure they cook evenly. If the vegetables start to stick, add a splash of water or broth.
7. Combine and Simmer: Return the cooked chicken to the wok with the vegetables. In a small bowl, whisk together the remaining 2 tablespoons of low-sodium soy sauce (or coconut aminos), 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1/2 teaspoon of cornstarch (this helps thicken the sauce). Pour the sauce over the chicken and vegetables. Stir well to combine and bring to a simmer. Cook for another 2-3 minutes, until the sauce has thickened and everything is heated through.
8. Serve: Serve the chicken stir-fry hot over a bed of brown rice. Garnish with sesame seeds and chopped green onions, if desired. Enjoy immediately!
9. Optional additions: A dash of red pepper flakes can add a nice kick, but be cautious if you're sensitive to spice. And remember, gestational diabetes management often involves monitoring blood glucose levels after meals, so be sure to check your levels to see how this meal affects you personally.
10. Plate presentation: Place a generous portion of fluffy brown rice on a plate. Spoon the chicken stir-fry over the rice, ensuring a good mix of chicken and vegetables. Garnish with sesame seeds and chopped green onions for added visual appeal and flavor. Serve immediately while everything is hot and fresh.
11. Important tip: Taste as you go and adjust seasonings to your liking. A squeeze of lemon juice can brighten the flavors. Don't be afraid to experiment!