Name: Speedy chicken stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/2 tsp salt; 5 oz boneless skinless chicken breast, thinly sliced; 6 oz frozen stir fry vegetables; 1 tsp avocado oil; 1 tbsp low sodium soy sauce; 2 tsp fresh ginger, grated; 2 cloves garlic, minced; 1/2 tsp honey; 3/4 tsp rice vinegar; 3/4 tsp cornstarch

Instructions

Prep 20 min · Cook 15 min

Rinse the rice until the water runs clear. In a small saucepan, combine the rice, part of the water, and a pinch of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it rest covered while you cook the rest.
Heat half the oil in a 12-inch skillet over high heat. Add the chicken strips and the remaining salt. Cook undisturbed for 3 minutes, then stir and cook for 2 minutes more until the chicken is opaque in the center. Remove chicken from the pan and set aside. Done when opaque in the center, 165°F.
In the same skillet, heat the remaining oil over medium-high heat. Add the frozen vegetables without thawing and spread them out. Cook, stirring only every minute or so once the water evaporates, for 6 minutes until heated through and starting to brown.
In a small bowl, whisk the soy sauce, ginger, garlic, honey, rice vinegar, cornstarch, and the rest of the water. Return the chicken to the skillet with the vegetables. Whisk the sauce again, pour it over, and toss for 1 to 2 minutes until the sauce thickens and glazes the chicken. Serve immediately over the rice.

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Ingredients

Instructions

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