Name: Chicken and vegetable stir-fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, thinly sliced; 1/4 cup jasmine rice; 1/2 cup water; 3.5 oz broccoli florets, cut into bite-size pieces; 1/2 red bell pepper, sliced; 1 tsp canola oil; 1 tbsp low sodium soy sauce; 2 tsp fresh ginger, grated; 2 cloves garlic, minced; 1/2 tsp honey; 1/4 tsp salt

Nutrition

Per serving

468 calories

Protein: 47g; 39% of calories
Carbs: 53g; 45% of calories
Fat: 9g; 16% of calories

Instructions

Prep 20 min · Cook 10 min

In a small saucepan, combine the rice, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Done when tender and water is absorbed.
While the rice cooks, whisk together the soy sauce, ginger, garlic, and honey in a small bowl.
Heat half the oil in a large skillet over medium-high heat. Add the sliced chicken and cook for 5 minutes until browned and cooked through. Done when opaque in the center, 165°F.
Remove the chicken from the skillet and set aside. Add the remaining oil to the same skillet. Add the broccoli and bell pepper. Sauté for 5 minutes until the vegetables are tender-crisp. Done when bright green and slightly softened.
Return the chicken to the skillet and pour in the sauce. Toss everything together for 2 minutes until the sauce has slightly thickened and evenly coats the chicken and vegetables. Serve over the jasmine rice.

Nutrition

Ingredients

Instructions

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