Sweet Chicken Stirfry with Brown rice

2 cups cooked Brown rice (not instant or quick cook)

1 cup green beans (fresh and broken into bitesized pieces)
1 cup carrots sliced
2 cups peppers one green and one sweet (either red, yellow or orange) sliced
2 (3oz each) boneless skin less chicken breast sliced into bite sized pieces

Sauce:
2 tbsp honey
1 tbsp Balsamic vinegar
1 teaspoon soy sauce
1/4th cup water

Cook brown rice according to package directions. Make sure it is not the quick cook or instant brown rice or it may not have the same nutritional information.
Dice or slice all veggies and the chicken, spray a skillet with fat free cooking spray and coat with the 1 tbsp olive oil.
Cook until desired tenderness of veggies and chicken pieces are done, remove all veggies and chicken from pan.
For the sauce, using the same pan, turn pan off, add sauce ingredients stir until mixed together, if you want to, add black pepper to the sauce as well.
Once mixed, add the chicken and veggie ingredients back into the pan and mix until coated.
You may reheat for a short time if needed.
Once completed, split the entire dish including into 2 servings. Fr each serving, place on top of 1 cup of the 2 cus cooked rice.


Number of Servings: 2

Recipe submitted by SparkPeople user MMULDOONRAQUET.