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!
영양 정보 (1인분 기준)
1인분 기준 · 1회 제공량: 1/4 of the recipe
436
칼로리
30g
단백질
56g
탄수화물
10g
지방
6g
식이섬유
10g
당류
521mg
나트륨
포화지방 1 g · 콜레스테롤 75 mg
링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.
재료
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
조리법
- 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.
출처: USDA MyPlate Kitchen · Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit
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