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!
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of the recipe
436
Calories
30g
Protein
56g
Carbs
10g
Fat
6g
Fiber
10g
Sugar
521mg
Sodium
Saturated Fat 1 g · Cholesterol 75 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
hot cooked brown rice
3 cups
reduced-sodium soy sauce
3 tablespoons
water
1/4 cup
honey
1 tablespoon
cornstarch
1 tablespoon
canola or corn oil
1 1/2 tablespoons
boneless chicken breast
16 ounces · cut into 1-inch cubes
garlic
2 cloves · minced
white onion, cut into small wedges
1 small · about 1/8 inch thick
carrots, peeled and thinly sliced
3 medium · 1 cup total
small broccoli florets
1 1/2 cups
red bell pepper
1 medium · cut into 1 -inch pieces
Instructions
- 1
Mix soy sauce, water, honey, and cornstarch in a small bowl; set aside.
- 2
Heat oil in a wok or large skillet. Add minced garlic; sauté about 1 minutes until garlic is golden.
- 3
Add chicken; cook about 5-6 minutes, then push chicken to the side.
- 4
Add onions to center of skillet; cook until slightly tender and push to the side.
- 5
Continue with carrots, broccoli, and peppers separately, placing each in center of pan, cooking until slightly tender and pushing to the side.
- 6
Pour soy sauce mixture into center of skillet. Leaving other ingredients and at the sides of the pan, stir sauce until it thickens.
- 7
Mix in with vegetables and chicken. Serve immediately over cooked brown rice.
Source: USDA MyPlate Kitchen · Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit
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