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 spicy foods don’t agree with you.

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, un-salted and dry roasted

1 1/2 tbsp soy sauce

1/3 cup hoisin sauce

1 tbsp hot sauce

Preparation:

1. Prepare rice according to directions.

2. Meanwhile, heat a medium-sized skillet on medium and coat with nonstick spray.

3. Add chicken, stirring occasionally, and cook until just cooked through, about 5-7 minutes. Remove from skillet and set aside.

4. Heat canola oil in large skillet over medium heat.

5. Add onions, red peppers, and broccoli, cooking until soft—about 5 minutes.

6. Add mushrooms and cook an additional 2-3 minutes.

7. Fold in baby corn cobs and bean sprouts and cook another 2 minutes.

8. Add cashews and chicken. Then, fold in soy sauce, hot sauce, and hoisin sauce and mix thoroughly, about another minute. Reduce heat to low.

9. Place 1 cup cooked rice in each of four bowls. Ladle ¼ of chicken and vegetable mixture over each bowl of rice.