Easy Chicken Stir Fry

Easy Chicken Stir Fry

Easy Chicken Stir Fry

Yields6 Servings
Prep Time30 minsCook Time35 minsTotal Time1 hr 5 mins

 2 cups brown rice
 4 cups water
  cup low sodium soy sauce
 ¼ cup brown sugar (packed)
 1 tbsp cornstarch
 1 tbsp fresh minced ginger or 1 tsp ground dried ginger
 1 tbsp fresh minced garlic or 1/4 tsp garlic powder
 ¼ tsp red pepper flakes
 3 chicken breast halves (skinless, bonless, thinly sliced)
 1 tbsp sesame oil
 1 green bell pepper (cut into matchsticks)
 1 (8 ounce) can sliced water chestnuts (drained)
 1 head broccoli (broken into florets)
 1 cup sliced carrots
 1 onion (cut into large chunks)
 1 tbsp sesame oil

1

Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

2

Combine soy sauce, brown sugar and cornstarch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce. Cover chicken strips with marinade and refrigerate for at least 15 minutes.

3

Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.

4

Remove chicken from marinade. Reserve marinade. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side. Return vegetables and reserved marinade to the skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5-7 minutes. Serve immediately over rice.

Nutrition Facts

Serving Size 0.0g

Servings 6


Amount Per Serving
Calories 500Calories from Fat 80
% Daily Value *
Total Fat 9g14%
Saturated Fat 1.5g8%
Trans Fat 0g
Cholesterol 60mg20%
Sodium 600mg25%
Total Carbohydrate 75g25%
Dietary Fiber 6g24%
Sugars 14g
Protein 29g58%

Vitamin A 90%
Vitamin C 200%
Calcium 10%
Iron 15%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 cups brown rice
 4 cups water
  cup low sodium soy sauce
 ¼ cup brown sugar (packed)
 1 tbsp cornstarch
 1 tbsp fresh minced ginger or 1 tsp ground dried ginger
 1 tbsp fresh minced garlic or 1/4 tsp garlic powder
 ¼ tsp red pepper flakes
 3 chicken breast halves (skinless, bonless, thinly sliced)
 1 tbsp sesame oil
 1 green bell pepper (cut into matchsticks)
 1 (8 ounce) can sliced water chestnuts (drained)
 1 head broccoli (broken into florets)
 1 cup sliced carrots
 1 onion (cut into large chunks)
 1 tbsp sesame oil

Directions

1

Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

2

Combine soy sauce, brown sugar and cornstarch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce. Cover chicken strips with marinade and refrigerate for at least 15 minutes.

3

Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.

4

Remove chicken from marinade. Reserve marinade. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side. Return vegetables and reserved marinade to the skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5-7 minutes. Serve immediately over rice.

Easy Chicken Stir Fry