Recipe Details
Ingredients
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9teaspoonsvegetable oil, divided
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1red bell pepper, cut into strips
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½mediumonion, sliced
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1(6 ounce)skinless, boneless chicken breast half, cut into cubes
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2cupschopped zucchini
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2cupschopped carrots
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1cupchopped cabbage
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1cupchopped sugar snap peas
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⅓cuplow-sodium chicken or vegetable broth
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1 ½tablespoonsminced garlic
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1tablespoonminced fresh ginger
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2cupscooked short-grain brown rice
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2tablespoonslow-sodium soy sauce
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2teaspoonssesame oil
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¼cupsliced green onions
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½teaspoonsalt
Cooking Directions
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Heat 2 teaspoons vegetable oil in a large lidded skillet or wok over medium-high heat until it shimmers. Add pepper and onion and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to a bowl.
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Add another 2 teaspoons oil to the skillet and heat until it shimmers. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer to bowl with vegetables.
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Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and snap peas; cook, stirring occasionally, 2 minutes. Add broth and cook, covered, until vegetables are crisp-tender, about 3 minutes more. Transfer to bowl.
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Add remaining 3 teaspoons oil to the skillet and heat until it shimmers. Add garlic and ginger, cook and stir for 15 seconds. Add rice and cook, breaking up clumps and stirring occasionally for 2 minutes. Add bowl contents, soy sauce, sesame oil, green onions, and salt. Cook, stirring and tossing, until well mixed and heated through, about 5 minutes more.
Tips
If you are starting with precooked chicken, you can skip cooking in step 2. Add in precooked chicken when you add the rice.
You can use any of your favorite veggies here as well, such as broccoli, Brussels sprouts, cabbage, carrots, cauliflower, green beans, snap peas, and/or zucchini. Choose the mix you like most.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories360 | |
% Daily Value * | |
Total Fat 14g |
18% |
Saturated Fat 2g |
12% |
Cholesterol 25mg |
8% |
Sodium 652mg |
28% |
Total Carbohydrate 42g |
15% |
Dietary Fiber 7g |
25% |
Total Sugars 7g |
|
Protein 16g |
33% |
Vitamin C 69mg |
77% |
Calcium 93mg |
7% |
Iron 2mg |
12% |
Potassium 724mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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