This Healthy You Diet recipe combines vegetables and protein in a single dish (woo-hoo!) and offers a variety of flavors and textures. I enjoy raw vegetables, but I really love incorporating them in a healthy, cooked meal. Additionally, this stir-fry recipe makes for the perfect weeknight meal as it is fast, easy and can serve as few or as many as you'd like!
Other great vegetables to add to the recipe include mushrooms and/or yellow, orange & red peppers. Don't be afraid to mix and match your veggies – you can never have too many!
Chicken and Vegetable Stir-Fry
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Chicken and Vegetable Stir-Fry
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Ingredients
- 1cup uncooked brown rice
- pinch sea salt
- 1/4cup low-sodium chicken broth
- 2tablespoons gluten-free soy sauce or tamari
- 1teaspoon vegetable oil
- 4 boneless, skinless chicken breast halvessliced into 1/4
- 1tablespoon minced garlic
- 2teaspoons grated fresh ginger
- 2cups broccoli florets
- 1cup snap or snow peas
- 1/2cup chopped carrots
- 2cups baby spinach
- 1cup bean sprouts
- 3 scallionschopped
Servings:
Instructions
- Cook the rice according to package directions.
- Meanwhile, in a small bowl, whisk together the broth and soy sauce or tamari. Set aside.
- In a large skillet over medium-high heat, heat the oil and swirl the pan to coat. Cook the chicken, stirring, for 3 to 4 minutes, or until it browns and is partially cooked. Add the garlic and ginger and cook, stirring constantly, for 15 seconds. Add the broccoli, peas, and carrots and cook, stirring constantly, for 3 to 4 minutes, or until tender-crisp. Add the spinach, sprouts, scallions, and reserved broth mixture. Cook, stirring constantly, for 3 to 4 minutes, or until the spinach wilts and the chicken is no longer pink and the juices run clear.
- Fluff the rice with a fork and divide among 4 plates. Spoon the chicken mixture over the rice and serve.
