prep time
cook time
servings
4
4
WHAT YOU'LL NEED
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| 1 pouch Minute Rice Jasmine Rice | ||
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2/3 cup (150 mL) sodium-reduced chicken broth |
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1/3 cup (75 mL) sodium-reduced soy sauce |
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1 tbsp (15 mL) each cornstarch and minced ginger |
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2 tsp (10 mL) each honey and minced garlic |
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1 lb (500 g) boneless skinless chicken breast, cubed |
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6 cups (1.5 L) fresh assorted stir-fry vegetables |
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INSTRUCTIONS
Step 1: Prepare rice according to package directions. Meanwhile, heat oil in a wok set over medium-high heat. Add chicken. Stir-fry until browned; remove to a bowl. Add vegetables; stir-fry until tender
Step 2: Stir broth with soy sauce, cornstarch, ginger, honey and garlic in a small bowl
Step 3: Return reserved chicken to wok. Add sauce mixture; toss until thickened. Serve over rice. ,
Tips:
- Replace the fresh vegetables with a frozen stir-fry blend. Adjust the cooking time as needed.
- Replace the homemade sauce with 1 cup (250 mL) of your favourite stir-fry sauce.
- For a stir-fry with a little kick, add hot pepper flakes or hot sauce to the sauce mixture to taste.
- Replace the chicken with beef stir-fry strips.
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