Description
A delicious chicken and rice stir-fry, perfect for a quick dinner!
Ingredients
Scale
- 2 Tablespoons Olive Oil
- 1 pound Boneless Skinless Chicken Breasts (diced into bite size pieces)
- ½ teaspoon Pepper
- 2 cloves Garlic (minced or 2 teaspoons pre-minced garlic)
- 2 cups Chicken Broth
- 1 cup Long Grain White Rice
- ½ cup Shredded Carrots
- 2 Sliced Green Onions (for serving)
- ½ cup Low-Sodium Soy Sauce
- ¼ teaspoon Sesame Oil
- ¼ cup Honey
- ¼ cup Brown Sugar
- 2 Tablespoon Rice Vinegar
- ½ teaspoon Ground Ginger
- 1 Tablespoon Cornstarch
Instructions
- Whisk the sauce ingredients together in a mixing bowl until the cornstarch is fully dissolved. Set aside.
- Heat the olive oil in a large deep skillet over medium high heat.
- Add in the chicken and season it with the pepper.
- Sauté for 5-7 minutes, flipping it halfway through the cooking time, until both sides of the chicken are browned.
- Add in the garlic and cook for about 30 seconds until you can start to smell the garlic.
- Stir in the chicken broth, rice and carrots.
- Bring to a boil. Cover, reduce the heat to low and cook for about 20 minutes until the rice is tender and the liquid is absorbed (stir every once in a while to make sure that the mixture is not sticking to the bottom of the pan).
- Remove the lid. Stir in the sauce mixture. Cook for about 3-5 minutes until the sauce has thickened and coats all the ingredients in the pan.
- Serve warm topped with the sliced green onions if using and enjoy!
Notes
- This dish can be customized with different vegetables like bell peppers or broccoli.
- For a spicier kick, add some chili flakes when cooking the chicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg