Easy Chicken Stir-Fry


This chicken stir-fry was both easy and delicious. I made this meal last night and will keep it in the recipe book for an easy weeknight meal. In total, it took about 40 minutes to make because of the rice. If that is too long, you could substitute the new microwavable brown rice and leftover already cooked chicken and make it in a jiffy. In creating this recipe, I took the traditional stir-fry option and added a few twists to make it my own. Feel free to do the same. Looking back on it, shrimp would have been great! I have calculated the nutrition facts below for those who are interested. Happy cooking!

Makes 4 servings

1 cup brown rice
1 boneless skinless chicken breast
4 green onions
1 8 oz bag of sugar snap peas
1/2 cup sliced carrots
1 tablespoon ginger, minced
2 garlic cloves, minced
2 large eggs
3 tablespoons low sodium soy sauce
2 tablespoons peanut oil
Olive Oil

1. Cook rice according to directions.

2. Place a medium nonstick skillet on medium high and add enough olive oil to coat the bottom of the pan. Let the oil heat then add your chicken breast. After 4-6 minutes, or until golden brown, flip the chicken over. Cook on this side for another 4 to 6 minutes until done.

3. While cooking the chicken, heat one tablespoon peanut oil in a large nonstick skilled over medium heat. Add snap peas, green onions, and carrots and sauté for 3 minutes or until crisp-tender. Add ginger and garlic and cook an additional minute. Add rice and create a well in center of your mixture.

4. Add eggs to center of mixture, and stir vigorously until cooked. Stir eggs into rice mixture. Add soy sauce to taste.

5. Slice Chicken into cubes and add to the mixture.

Nutritional Information
Calories: 365
Fat: 13.3g
Protein: 23.1g
Carbohydrate: 38.7g
Fiber: 4g

Comments (0)

Post a Comment