prep time
10 min
10 min
cook time
15 min
15 min
servings
4
4
WHAT YOU'LL NEED
 |
||
| Minute Rice® Instant White Rice, cooked | ||
| 4 cups (1 L) | ||
| 1 lb (500 g) |
boneless skinless chicken breasts, thinly sliced |
|
| 1 |
red pepper, sliced |
|
| 1 |
small red onion, sliced |
|
| 2 |
carrots, sliced |
|
| 2 tbsp (30 mL) |
dark soy sauce |
|
| 2 tbsp (30 mL) |
honey |
|
| 2 tbsp (30 mL) |
vegetable oil, divided |
|
| 1 tbsp (15 mL) |
grated fresh ginger |
|
| 2 cloves |
garlic, minced |
|
INSTRUCTIONS
Step 1: In small bowl, combine soy sauce and honey. Set aside. |
|
Step 2: Heat half of the oil in large skillet set over medium-high heat; stir-fry chicken, ginger and garlic for about 5 minutes or until chicken is evenly browned. Remove from pan and set aside. |
|
Step 3: Heat remaining oil in skillet; stir-fry red pepper, red onion and carrots for 2 to 3 minutes or until tender. Add 2 tbsp (30 mL) water to skillet; cover and cook for 1 to 2 minutes or until vegetables are tender-crisp. |
|
Step 4: Return chicken mixture and add cooked rice to skillet; add reserved soy sauce mixture. Stir for 1 to 2 minutes or until warmed through. |
| Nutrition Facts | ||
| Per serving (1/4th recipe) | ||
| Calories |
490 |
|
| Fat |
10 g |
|
| Saturated Fat |
1.5 g |
|
| Trans Fat |
0 g |
|
| Cholesterol |
80 mg |
|
| Sodium |
600 mg |
|
| Carbohydrate |
63 g |
|
| Fibre |
3 g |
|
| Sugars |
14 g |
|
| Protein |
34 g |
|
Substitution: Use a frozen stir-fry mix if fresh vegetables are unavailable.
WHAT'S FOR DINNER?
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