Name: Chicken and vegetable stir fry
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup jasmine rice; 3.5 oz broccoli florets; 3/4 red bell pepper, sliced; 1 1/2 tsp avocado oil; 1 tbsp low sodium soy sauce; 2 tsp fresh ginger, grated; 2 cloves garlic, minced; 3/4 tsp honey; 3/4 cup water; 1 green onion, sliced; 1 tsp rice vinegar; 1/2 tsp cornstarch

Instructions

Prep 20 min · Cook 5 min

Combine the rice and 1/2 cup of water in a small saucepan. 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.
In a small bowl, whisk together the soy sauce, grated ginger, minced garlic, honey, rice vinegar, cornstarch, and 3 tablespoons of water.
Heat half the oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5 minutes, flipping occasionally, until golden and cooked through. Remove the chicken from the pan. Done when opaque in the center, 165°F.
Heat the remaining oil in the same skillet. Add the broccoli and bell pepper and stir-fry for 2 minutes. Add 2 tablespoons of water, cover, and steam for 2 minutes. Uncover and cook for 1 minute more until the water has evaporated. Done when broccoli stems are easily pierced with a fork.
Return the chicken to the skillet and pour in the sauce. Simmer for 1 to 2 minutes, stirring often, until the sauce turns glossy and lightly thickened. Serve over the cooked rice and garnish with green onions.

Nutrition

Ingredients

Instructions

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