Name: Chicken and vegetable stir fry
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, thinly sliced; 1/4 cup long-grain white rice; 1/3 cup water; 1 tsp canola oil; 5 oz frozen mixed vegetables; 1 tbsp low-sodium soy sauce; 2 tsp fresh ginger, minced; 2 cloves garlic, minced; 1/2 tsp honey; 1/4 tsp salt

Nutrition

Per serving

475 calories

Protein: 42g; 35% of calories
Carbs: 59g; 49% of calories
Fat: 8g; 16% of calories

Instructions

Prep 20 min · Cook 0 min

Combine the rice, water, and a pinch of salt in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
Whisk the soy sauce, minced ginger, minced garlic, and honey together in a small bowl while the rice cooks.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken slices in a single layer and cook for 3 minutes without moving to develop a brown crust. Flip and cook for 2 minutes more. Done when opaque in the center, 165°F.
Add the frozen vegetables to the skillet with the chicken. Cook, stirring often, for 5 to 6 minutes until the vegetables are heated through and any excess water has evaporated.
Pour the soy sauce mixture into the skillet. Toss everything to coat and cook for 2 minutes until the sauce thickens slightly and glazes the chicken and vegetables. Serve over the cooked rice.

Nutrition

Ingredients

Instructions

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