Easy Chicken Stir-Fry
10min
15min
1
493
Chef's Note
For the best texture, don't overcook your vegetables - they should remain slightly crisp. You can customize this stir-fry with any vegetables you have on hand, just keep the cooking times in mind (harder vegetables like carrots need a bit more time than softer ones like bell peppers).
Tags
Ingredients
4 oz boneless skinless chicken breast
1 tbsp low-sodium soy sauce
1 tsp honey
1 clove garlic
1/2 tsp ginger
2 tsp vegetable oil
1 cup broccoli florets
1/2 cup carrots
1/2 cup bell pepper
3/4 cup brown rice
1/2 tsp cornstarch
1 tbsp water
Instructions
- 1
Cook 3/4 cup brown rice according to package instructions (typically 1 part rice to 2 parts water, simmer for about 15 minutes).
- 2
Cut 4 oz chicken breast into 1-inch cubes. Mince 1 clove of garlic and slice 1/2 cup carrots, 1/2 cup bell pepper, and prepare 1 cup broccoli florets.
- 3
In a small bowl, mix 1 tbsp low-sodium soy sauce, 1 tsp honey, 1/2 tsp ginger, and minced garlic.
- 4
In another small bowl, mix 1/2 tsp cornstarch with 1 tbsp water to create a slurry.
- 5
Heat a non-stick skillet or wok over medium-high heat. Add 2 tsp vegetable oil.
- 6
Add the chicken cubes to the hot pan and cook for 4-5 minutes until no longer pink in the center.
- 7
Add the vegetables to the pan and stir-fry for 3-4 minutes until crisp-tender.
- 8
Pour the sauce mixture over the chicken and vegetables, stirring to coat.
- 9
Add the cornstarch slurry and stir until the sauce thickens, about 1 minute.
- 10
Serve the stir-fry over the cooked brown rice.
Nutrition Information (per serving)
493
43g
55g
11g
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