Name: Soy-Ginger Chicken and Vegetable Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast; 0.33 cup dry white rice; 1 tsp extra virgin olive oil; 1 cup broccoli florets; 0.5 cup red bell pepper; 2 tbsp tamari; 1 tsp honey; 1 tbsp fresh ginger; 1 clove garlic; 0.25 tsp black pepper; 1 tbsp green onions

Nutrition

Per serving

733 calories

Protein: 74g; 41% of calories
Carbs: 78g; 43% of calories
Fat: 13g; 16% of calories

Instructions

Prep 10 min · Cook 15 min

Rinse the white rice and combine with 0.66 cup water in a small pot; bring to a boil, then cover and simmer on low for 15 minutes.
While rice cooks, whisk together the tamari, honey, minced ginger, and minced garlic in a small bowl to create the stir-fry sauce.
Slice the chicken breast into bite-sized pieces and season with the black pepper.
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden and cooked through, about 5 to 6 minutes.
Add the broccoli florets and sliced red bell pepper to the skillet, cooking for 3 to 4 minutes until the vegetables are tender-crisp.
Pour the sauce over the chicken and vegetables, tossing for 1 minute until the glaze thickens and coats everything evenly.
Serve the stir-fry over the fluffy cooked rice and garnish with the sliced green onions.

Nutrition

Ingredients

Instructions

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