Ingredients
- 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
Directions
- Follow package instructions for 1 cup dry brown rice. It will yield 2 cups once cooked. The rice simmers 40-50 minutes
- Mix together the stir-fry sauce ingredients into a measuring cup or bowl and set aside
- Prep the vegetables and the chicken as indicated above then set aside
- Heat a large frying pan add in the 2 tbsp E.V.O. add chicken breast and brown until fully cooked
- 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
- The entire stir-fry will cook 3-5 minutes together until veggies are bright in color but still crisp
- 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)
SOURCE: https://gethealthyu.com/recipe/chicken-stir-fry/
Suggested by Maureen K