Spicy Honey Chicken w/ Brown Rice
- Number of Servings: 4
Ingredients
2 cups instant whole-grain brown rice1/4 cup seasoned rice vinegar2 tbsp lite soy sauce2 tbsp cornstarch2 tbsp canola oil2 tbsp honey2 tbsp Sriracha sauce1 lb. chicken breast cut in bite-size pieces1 tbsp minced garlic2 tsp finely grated or minced ginger1 cup low sodium chicken broth2 cups broccoli florets1 cup red pepper, chunked1 cup green pepper, chunked1 cup onion, chunked
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
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
Nutritional Info 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
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