Brown Rice with Sizzling Chicken and Vegetables
This rice bowl with vegetables and chicken is simple to prepare and appealing to children and adults alike!
contains meat
Ingredients
US
Metric
- 710 ml hot cooked brown rice
- 44 ml low-sodium soy sauce
- 60 ml water
- 15 ml honey
- 15 ml cornstarch
- 22 ml canola or corn oil
- 455 g boneless chicken breast (cut into 1-inch cubes)
- 2 cloves garlic (minced)
- 1 small white onion, cut into small wedges (about 1/8 inch thick)
- 3 medium carrots, peeled and thinly sliced (1 cup total)
- 350 ml small broccoli florets
- 1 medium red bell pepper (cut into 1 -inch pieces)
Steps
- Mix soy sauce, water, honey, and cornstarch in a small bowl; set aside.
- Heat oil in a wok or large skillet. Add minced garlic; sauté about 1 minutes until garlic is golden.
- Add chicken; cook about 5-6 minutes, then push chicken to the side.
- Add onions to center of skillet; cook until slightly tender and push to the side.
- Continue with carrots, broccoli, and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side.
- Pour soy sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens.
- Mix in with vegetables and chicken. Serve immediately over cooked brown rice.
Nutrition (per serving)
| Calories | 410 |
|---|---|
| Protein | 30.0 g |
| Fat | 10.0 g |
| Carbs | 49.0 g |
| Fiber | 6.0 g |
| Sodium | 580 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)