Get your fill of veggies with this delicious and healthy Asian-influenced stir-fry. Though it’s designed to be slightly spicy, feel free to omit the hot sauce if that’s your preference.
Recipe Nutritional Information:
Servings: 4
Estimated Total Preparation Time: 50 minutes
Calories per Serving: 555
Recipe Ingredients:
3 cups long-grain white rice, uncooked
Nonstick spray
1 lb chicken breast, uncooked, cut into 1-inch pieces
2 tbsp canola oil
1 cup onions, sliced
1 cup sweet red peppers, sliced
2 cups broccoli florets
1 cup white button mushrooms, sliced
1 cup canned baby corn cobs, drained
1 cup bean sprouts
3/4 cup cashew nuts, dry roasted and unsalted
1 1/2 tbsp soy sauce
1/3 cup hoisin sauce
1 tbsp hot sauce
Preparation:
1. Prepare rice according to directions.
2. Heat a medium-sized skillet on medium and coat with nonstick spray. Add chicken, stirring occasionally, and cook until just cooked through, about 5-7 minutes. Remove from skillet and set aside.
3. Heat canola oil in large skillet over medium heat. Add onions, red peppers, and broccoli, cooking until soft—about 5 minutes.
4. Add mushrooms and cook an additional 2-3 minutes. Fold in baby corn cobs and bean sprouts and cook another 2 minutes.
5. Add cashews and chicken. Fold in soy sauce, hot sauce, and hoisin sauce and mix thoroughly, about another minute. Reduce heat to low.
6. Place 1 cup cooked rice in each of four bowls. Ladle ¼ of chicken and vegetable mixture over each bowl of rice.