Ginger-Garlic Chicken Stir-Fry with Rice
Uncooked boneless skinless chicken breast(s)
340 gm, (3/4 lb) cut into 1/2-in wide strips
¼ cup(s), (60 ml) reduced-sodium recommended, divided
2 tsp(s), (10 ml) divided
2 cup(s), (500 ml) small florets
Red bell pepper(s)
1 medium, quartered lengthwise, thinly sliced crosswise
1 large, thinly sliced
Canned water chestnut(s)
1 cup(s), (250 ml) drained, chopped
4 medium, whites cut in 1-in pieces, greens sliced, divided
Fat-free reduced sodium chicken broth
½ cup(s), (125 ml) divided
1 tbsp(s), (15 ml) fresh, chopped (or to taste)
1 tbsp(s), (15 ml)
2 tbsp(s), (30 ml) optional
½ tsp(s), (2 ml) chili paste or to taste (optional)
Cooked long grain brown rice
2 cup(s), (500 ml)
- Combine chicken and 30 ml (2 Tbsp) teriyaki sauce in a medium bowl; let stand 10 minutes.
- Heat 5 ml (1 tsp) oil in a large nonstick skillet over high heat. Add chicken and stir-fry until lightly browned and cooked through, about 3 minutes; remove to a plate.
- Add remaining teaspoon oil, broccoli, pepper, carrot, water chestnuts and white part of scallions to same skillet; drizzle with 60 ml (1/4 cup) broth and reduce heat to medium-high. Stir-fry until vegetables are crisp-tender, about 8 minutes.
- Add scallion greens, ginger and garlic to skillet; stir-fry until fragrant, about 1 minute.
- Add chicken and any accumulated juices back to skillet; add remaining 30 ml (2 Tbsp) broth, remaining 30 ml (2 Tbsp) teriyaki sauce and water. Cook, until heated through, stirring, about 1 minute. Stir in chili paste, if using. Serve with rice. Yields about 310 ml (1 1/4 cups) chicken-vegetable mixture and 125 ml (1/2 cup) rice per serving.