Very Veggie Chicken and Brown Rice Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 cup instant brown rice1 Chicken Breast no skin¼ Cauliflower 1 cup Broccoli raw 1 cup Cabbage Cole Slaw Mix Fresh Express 1 cup Spinach fresh½ Pineapple canned chunks½ cup Green Peppers Sauce½ cup Soy sauce (shoyu) low sodium ¼ cup Pineapple Juice 2 tbsp Ginger ground 1 tbsp Honey 1 1tsp Sesame Oil 1 tsp Garlic ¼ cup White Wine 0.25 glassTopping (Optional)1 Apple - Honeycrisp medium
Prepare Brown rice as instructed on package
Heat 2 Tbs vegetable oil in wok.
Add Chicken and Brown. Once Browned add vegitables in and cook down.
While everything is cooking down mix soy sauce, ginger, pineapple juice, garlic, whit wine and honey and whisk together then pour over vegetables and cook down. incorporate rice.
Dice up apple and sprinkle over top for a crisp crunch.
Serving Size: makes 3 2 cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user IDIGGEEKS.
Heat 2 Tbs vegetable oil in wok.
Add Chicken and Brown. Once Browned add vegitables in and cook down.
While everything is cooking down mix soy sauce, ginger, pineapple juice, garlic, whit wine and honey and whisk together then pour over vegetables and cook down. incorporate rice.
Dice up apple and sprinkle over top for a crisp crunch.
Serving Size: makes 3 2 cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user IDIGGEEKS.
Nutritional Info Amount Per Serving
- Calories: 319.0
- Total Fat: 4.1 g
- Cholesterol: 24.4 mg
- Sodium: 1,473.0 mg
- Total Carbs: 57.9 g
- Dietary Fiber: 6.7 g
- Protein: 16.1 g
Member Reviews