Chicken Stir Fry


  • 4 chicken breasts, cut into bite sized pieces
  • 2 tablespoons extra virgin olive oil
  • 1 cup brown rice
  • 1 medium size bunch of bok choy, washed and diced
  • 3 medium sized carrots, washed and sliced
  • 1 medium yellow or white onion, chopped
  • 1 yellow or red pepper, washed and cubed
  • 1/2 a head of broccoli, washed and the heads cut off into bite sized pieces
  • 1 container or 2 cups snow peas, washed and cleaned

Stir Fry Sauce

  • 1/2 cup reduced sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds
  • 1 tablespoon garlic
  • 2.5 tablespoons ginger paste or 1.5 tablespoons fresh ground ginger
  • 1 teaspoon red chili pepper flakes
  • 1 teaspoon honey


  1. Follow package instructions for 1 cup dry brown rice. It will yield 2 cups once cooked. The rice simmers 40-50 minutes
  2. Mix together the stir-fry sauce ingredients into a measuring cup or bowl and set aside
  3. Prep the vegetables and the chicken as indicated above then set aside
  4. Heat a large frying pan add in the 2 tbsp E.V.O. add chicken breast and brown until fully cooked
  5. Wait until all the rice is cooked, and cooling. Next add in all the veggies to the cooked chicken and cover your stir-fry with the prepared sauce
  6. The entire stir-fry will cook 3-5 minutes together until veggies are bright in color but still crisp
  7. Plate 1/2 cup rice to each plate and distribute the stir-fry among the 4 plates. This recipe makes 4 healthy sized servings of stir fry

Nutrition Information Per Serving
Calories: 465
Protein: 35 gram(s)
Fat: 7 gram(s)
Carbohydrates: 42 gram(s)

Suggested by Maureen K