Ginger-garlic chicken stir-fry with rice
Uncooked boneless skinless chicken breast(s)
¾ pound(s), cut into 1/2-in wide strips
¼ cup(s), reduced-sodium recommended, divided
2 tsp, divided
2 cup(s), small florets
Sweet red pepper(s)
1 medium, quartered lengthwise, thinly sliced crosswise
1 large, thinly sliced
Canned water chestnut(s)
1 cup(s), drained, chopped
4 medium, whites cut in 1-in pieces, greens sliced, divided
Fat-free reduced sodium chicken broth
½ cup(s), divided
1 Tbsp, fresh, chopped (or to taste)
2 Tbsp, optional
½ tsp, chili paste or to taste (optional)
Cooked long grain brown rice
- Combine chicken and 2 tablespoons teriyaki sauce in a medium bowl; let stand 10 minutes.
- Heat 1 teaspoon 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 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 1/4 cup broth, remaining 2 tablespoons teriyaki sauce and water. Cook, until heated through, stirring, about 1 minute. Stir in chili paste, if using. Serve with rice. Yields about 1 1/4 cups chicken-vegetable mixture and 1/2 cup rice per serving.