
Ginger-garlic chicken stir-fry with rice
Ingredients
Uncooked skinless boneless chicken breast
¾ pound(s), cut into 1/2-in wide strips
Teriyaki sauce
¼ cup(s), reduced-sodium recommended, divided
Canola oil
2 tsp, divided
Broccoli
2 cup(s), chopped, small florets
Red bell pepper
1 medium, quartered lengthwise, thinly sliced crosswise
Carrots
1 large, thinly sliced
Canned water chestnuts
1 cup(s), drained, chopped
Scallions
4 medium, whites cut in 1-in pieces, greens sliced, divided
Fat-free reduced sodium chicken broth
½ cup(s), divided
Fresh ginger
1 Tbsp, chopped (or to taste)
Jarred minced garlic
1 Tbsp
Water
2 Tbsp, optional
Sambal oelek
½ tsp, chili paste or to taste (optional)
Cooked long grain brown rice
2 cup(s)