prep time

cook time

servings
4

WHAT YOU'LL NEED


1 pouch Minute Rice Jasmine Rice
		2/3 cup (150 mL) sodium-reduced chicken broth
		1/3 cup (75 mL) sodium-reduced soy sauce
		1 tbsp (15 mL) each cornstarch and minced ginger
		2 tsp (10 mL) each honey and minced garlic
		1 lb (500 g) boneless skinless chicken breast, cubed
		6 cups (1.5 L) fresh assorted stir-fry vegetables

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.