Name: Speedy chicken and veggie stir-fry
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 2/3 cup water; 1/2 tsp salt; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 5 oz broccoli florets, cut into bite-sized pieces; 1 tsp canola oil; 2 cloves garlic, minced; 2 tsp fresh ginger, grated; 1 tbsp low sodium soy sauce; 3/4 tsp honey; 1 tsp rice vinegar

Nutrition

Per serving

440 calories

Protein: 41g; 36% of calories
Carbs: 53g; 47% of calories
Fat: 8g; 17% of calories

Instructions

Prep 15 min · Cook 5 min

In a small saucepan, combine the rice, 1/2 cup of the water, and a scant eighth teaspoon of salt. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes. Let it rest covered for 5 minutes before fluffing.
While the rice simmers, heat half the oil in a 12-inch skillet over medium-high heat. Season the chicken with a quarter teaspoon of salt. Sauté the chicken until golden and cooked through, about 5 to 6 minutes, then remove it from the pan. Done when 165°F.
Add the remaining oil to the same skillet. Add the broccoli and the remaining 2 1/2 tbsp of water. Cover and steam for 2 minutes. Uncover, add the garlic and ginger, and cook for 1 minute until fragrant.
Return the chicken to the skillet. Add the soy sauce, honey, and rice vinegar. Simmer for 1 minute until the sauce lightly coats the chicken and vegetables. Serve the stir-fry over the fluffed rice.

Nutrition

Ingredients

Instructions

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