Asian Chicken Stir Fry with Brown Rice

Ingredients

• 1 cup Chinese snow peasNutrition
• 1/4 cup sherryNutrition
• 3 boneless skinless chicken breastsNutrition
• 1/4 cup soy sauceNutrition
• 2 tbsps olive oilNutrition
• 1 tbsp toasted sesame seed oilNutrition
• 2 cups chopped broccoliNutrition
• 2 medium carrotsNutrition
• 2 cups chopped celeryNutrition
• 2 tsps garlicNutrition
• 1 tsp gingerNutrition
• 1 small onionNutrition
• 1 tbsp cornstarchNutrition
• 4 1/2 cups brown rice cookedNutrition

Directions

1. 1Make the brown rice according to directions. Chop all vegetables and chop the chicken into 1" cubes
2. 2In a small bowl or cup, mix the sherry, soy sauce, and some water (as desired). Add the cornstarch and mix well. Set aside.
3. 3Heat a tablespoon of olive oil in a hot wok or pan and cook the chicken with salt and pepper. Remove chicken and set aside.
4. 4In the same pan, heat the other tablespoon of olive oil and cook the onion, then the garlic and ginger, and then add in all the vegetables, stirring often.
5. 5When vegetables are tender-crisp, reduce heat and add back chicken and add in sauce.
6. 6Cook until sauce thickens and coats all vegetables and chicken (just a few minutes).
7. 7After cooking, but before serving, drizzle with sesame seed oil if desired. Serve over rice.
8. 8Note: dish can be made more low-fat by removing some of the oils. You can also try adding nuts or other vegetables.

Nutrition per serving

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