Name: Sweet and spicy garlic chicken stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 1/4 tsp salt; 6 oz boneless skinless chicken breast, cut into 1-inch cubes; 1 tsp cornstarch; 8 olive oil cooking sprays; 3/4 red bell pepper, sliced into strips; 1/3 cup yellow onion, thinly sliced; 9 g jarred minced garlic; 1 tsp honey; 1 tsp sriracha; 1 tbsp low sodium soy sauce; 3/4 tsp lime juice

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the white rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let the rice rest covered for 5 minutes.
While the rice cooks, toss the chicken cubes with the cornstarch and the remaining salt in a bowl. In a separate small bowl, whisk together the honey, sriracha, soy sauce, and lime juice.
Coat a 12-inch skillet with cooking spray and set over medium-high heat. Add the chicken in a single layer and cook for 5 to 6 minutes total, turning the pieces often so most sides are golden.
Remove the chicken from the pan and set aside. Apply more cooking spray to the skillet. Add the bell pepper and onion and sauté for 4 minutes until softened. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
Return the chicken to the skillet. Pour in the honey sriracha mixture and toss for 2 minutes until the sauce thickens and coats the chicken and vegetables. Fluff the rested rice with a fork, spoon it onto a plate, and top with the stir-fry. Done when opaque in the center, 165°F.

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Instructions

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