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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 395.2
  • Total Fat: 10.9 g
  • Cholesterol: 71.2 mg
  • Sodium: 855.5 mg
  • Total Carbs: 42.8 g
  • Dietary Fiber: 3.3 g
  • Protein: 29.8 g

View full nutritional breakdown of Spicy Honey Chicken w/ Brown Rice calories by ingredient
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Spicy Honey Chicken w/ Brown Rice

Submitted by: SYDNEYLEAD

Introduction

I made changes to another recipe I found here on Sparkpeople to satisfy a craving I had. Estimated some of the amounts for the sauce -- add or subtract things to taste. I made changes to another recipe I found here on Sparkpeople to satisfy a craving I had. Estimated some of the amounts for the sauce -- add or subtract things to taste.
Number of Servings: 4

Ingredients

    2 cups instant whole-grain brown rice
    1/4 cup seasoned rice vinegar
    2 tbsp lite soy sauce
    2 tbsp cornstarch
    2 tbsp canola oil
    2 tbsp honey
    2 tbsp Sriracha sauce
    1 lb. chicken breast cut in bite-size pieces
    1 tbsp minced garlic
    2 tsp finely grated or minced ginger
    1 cup low sodium chicken broth
    2 cups broccoli florets
    1 cup red pepper, chunked
    1 cup green pepper, chunked
    1 cup onion, chunked

Directions

Prepare rice according to package's instructions.
Wisk vinegar, soy sauce, cornstarch, honey, and sriracha in a small bowl. Set aside.
Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes.
Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more. Transfer to a plate.
Add remaining oil, garlic, and ginger to pan and cook, stirring, until fragrant, 20-30 seconds.
Add broth and bring to boil, stirring constantly.
Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4-6 minutes.
Stir in the chicken.
Whisk the reserved sauce and add to the pan.
Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through.
Serve with the rice.
Each serving consists of 1-1/2 cup stir-fry with 1/2 cup rice.


Serving Size: makes 4 servings






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