Chicken and Vegetable Stir-Fry
Equipment
- Stove
Ingredients
Stir-Fry
- 1 lb chicken breast boneless/skinless
- 1 tbsp olive oil
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 cup snap peas
- 1 cup mushrooms sliced
- 1 carrot medium, sliced
- ½ yellow onion small, sliced
- 2 garlic cloves minced
- 1 tsp ginger grated
- 2 cups brown rice cooked
Stir-Fry Sauce
- ¼ cup soy sauce low sodium
- 2 tbsp rice vinegar
- 1 tbsp peanut butter natural
- 1 tsp sesame oil
- 1 tsp honey
- 1 tsp sriracha optional
- 2 tbsp water
Instructions
- In a small bowl, whisk together the ingredients for the stir-fry sauce: soy sauce, rice vinegar, peanut butter, sesame oil, honey, sriracha, and water. Set aside.
- Heat a large skillet over medium heat and add the oil.
- Add the chicken and cook until browned and cooked through (reaching an internal temperature of 165℉), roughly 5-7 minutes. Remove the chicken from the pan.
- Add the broccoli, bell pepper, snap peas, mushrooms, carrot, and onion. Stir-fry for 5-7 minutes until crisp-tender.
- Add the garlic and ginger to the pan and cook for 30-60 seconds.
- Return the chicken to the pan and pour over the sauce.
- Cook for 1-2 additional minutes until the sauce has coated all of the chicken and vegetables.
- Serve with a ½ serving of cooked brown rice. Enjoy!
Nutrition
Calories: 371kcal | Carbohydrates: 37g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1017mg | Potassium: 961mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4065IU | Vitamin C: 98mg | Calcium: 67mg | Iron: 3mg
