This stir-fry contains wholesome ingredients that are easy to throw together to create one appetizing meal.
- Prep Time:5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 6 people
- Serving: Size1.5 cups
- Course:Dinner
- Cuisine: Asian
Ingredients:
- 1 3/4 cups chicken stock or vegetable stock, low-sodium
- 1 cup long-grain brown rice
- 3 inch ginger root cut into slices, divided
- 1 1/2 tablespoons canola oil or coconut oil
- 1 pound boneless and skinless chicken breasts or thighs
- 1 cup broccoli florets small
- 1 cup carrots peeled and sliced
- 1 cup corn kernels frozen or fresh cut from cob
- 1 1/2 cup green beans
- 1 garlic clove minced
- 1 tablespoon toasted sesame oil
- 1/4 cup teriyaki sauce clean eating, homemade or store bought
- 1/4 teaspoon kosher or sea salt
Instructions:
- In a saucepan over high heat, bring stock or water with rice and half of the ginger root slices to a boil, uncovered.
- Cover and lower heat to the lowest setting. Cook for about 35 minutes or until all liquid is absorbed. Fluff with a fork.
- Meanwhile, in a separate skillet or wok, add 1 tablespoon canola / coconut oil and heat.
- Add chicken and cook over medium-high heat for about 8 to 10 minutes, flipping halfway through. Remove chicken and set aside on a plate.
- Add remaining canola / coconut oil and heat. Add veggies and remaining ginger slices. Cook for 5 minutes, stirring frequently.
- Add 3 tablespoons water, cover, and cook for 3 to 5 minutes, until veggies are crisp-tender. Add garlic and sesame oil. Cook for 30 seconds, stirring.
- Add chicken, teriyaki sauce, and rice back to pan. Cook for 2 minutes, stirring constantly, until hot all the way through. Remove ginger slices before serving.
- Enjoy!
Nutrition Information:
Serving: 1.5cups | Calories: 352kcal | Carbohydrates: 41g | Protein: 24g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 57mg | Sodium: 713mg | Fiber: 4g | Sugar: 6g | SmartPoints (Freestyle): 9