Ingredients:
- 3 cups hot cooked brown rice
- 3 Tbsp. low-sodium soy sauce
- ¼ cup water
- 1 Tbsp. honey
- 1 Tbsp. cornstarch
- 1 ½ Tbsp. canola or corn oil
- 16 oz. boneless chicken breast (cut into 1-inch cubes)
- 2 cloves garlic (minced)
- 1 small white onion, cut into small wedges (about 1/8 inch thick)
- 3 medium carrots, peeled and thinly sliced (1 cup total)
- 1 ½ cups small broccoli florets
- 1 medium red bell pepper (cut into 1-inch pieces)
Directions
1. Mix soy sauce, water, honey, and cornstarch in a small bowl; set aside.
2. Heat oil in a wok or large skillet. Add minced garlic; sauté about 1 minute until garlic is golden.
3. Add chicken; cook about 5-6 minutes, then push chicken to the side.
4. Add onions to center of skillet; cook until slightly tender and push to the side.
5. Continue with carrots, broccoli, and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side.
6. Pour soy sauce mixture into center of skillet. Leaving other ingredients at the sides of the pan, stir sauce until it thickens.
7. Mix in vegetables and chicken. Serve immediately over cooked brown rice.
Nutritional information for 1 serving:
Calories 410
Total fat 10 g
Saturated Fat 2 g
Sodium 580 mg
Carbohydrate 49 g
Dietary Fiber 6 g
Total sugars 9 g
Added Sugars Included 4 g
Protein 30 g