Prep
15 minutes
Cook
30 minutes
Servings per Recipe
4
Serving Size
1/4 of recipe
Nutrition Facts
Calories
: 410
Fat
: 10
g
Sodium
: 580
mg
Total Carbohydrate
: 49
g
Dietary Fiber
: 6
g
Added Sugars
: 4
g
Protein
: 30
g
Ingredients
3 cups hot cooked brown rice
3 Tablespoons low-sodium soy sauce
¼ cup water
1 Tablespoon honey
1 Tablespoon cornstarch
1 ½ Tablespoons cooking oil
16 ounces boneless chicken breast, cut into 1-inch cubes
2 cloves garlic, minced
1 small white onion, cut into small wedges
3 medium carrots, peeled and thinly sliced
1 ½ cups small broccoli florets
1 medium red bell pepper, cut into 1-inch pieces
Preparation
Wash hands with soap and water.
Gently rub vegetables under running water before cutting.
Mix soy sauce, water, honey, and cornstarch in a small bowl; set aside.
Heat oil to medium-low in a wok or large skillet. Add minced garlic; sauté about 1 minutes until garlic is golden.
Add chicken; cook about 5-6 minutes, then push chicken to the side.
Add onions to center of skillet; cook until slightly tender and push to the side.
Add carrots and broccoli, placing each in center of pan and cook until slightly tender and pushing to the side. Finally, add peppers to center of pan and cook until slightly tender and push to the side.
Pour soy sauce mixture into center of skillet, leaving other ingredients at the sides of the pan. Stir sauce until it thickens.
Once sauce is thickened, mix in the vegetables and chicken from the sides of the pan. Serve immediately over cooked brown rice.
Refrigerate any leftovers within 2 hours.
Note
Adapted from Brown Rice with Sizzling Chicken and Vegetables from MyPlate.gov