Chicken and Rice Stir Fry
|
|
Chicken and Rice Stir Fry
|
| Servings |
| 4servings |
|
|
Ingredients
- 1teaspoon olive oil
- 1pound chicken breastskinless, boneless
- 14.4ounces frozen peppers
- 4ounces canned mushroomsdrained
- 1cup brown ricecooked
- 3/4cup low sodium chicken broth
- 2Tablespoons low sodium soy sauce
- 1Tablespoon honey
- 1teaspoon sesame oil
- 2teaspoons ginger rootgrated
- 2 garlic clovesgrated
- 1/2Tablespoon cornstarch
Instructions
- Wash hands and clean preparation area. Clean the rims of any canned food before opening.
- Cut the chicken breasts into bite-size pieces, removing and discarding any fat.
- In a small bowl, add in all sauce ingredients and stir until well combined and cornstarch is dissolved.
- In a large skillet heat up olive oil over medium-high heat. Once hot, place chicken in the skillet and let brown for 2-3 minutes. Stir and let brown for another 2-3 minutes.
- Add in the frozen peppers and mushrooms, cook covered for 5-7 minutes stirring once.
- Remove covering and pour in the prepared sauce. Cook for another 5 minutes or until the sauce has thickened and the chicken has reached 165* Fahrenheit.
- Serve 1/4th of chicken stir fry with ΒΌ cup brown rice.
Recipe Notes
