|Servings||Prep Time||Cook Time|
|6||0 mins||0 mins|
|1.||Make the brown rice according to directions. Chop all vegetables and chop the chicken into 1" cubes|
|2.||In a small bowl or cup, mix the sherry, soy sauce, and some water (as desired). Add the cornstarch and mix well. Set aside.|
|3.||Heat 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.||In 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.||When vegetables are tender-crisp, reduce heat and add back chicken and add in sauce.|
|6.||Cook until sauce thickens and coats all vegetables and chicken (just a few minutes).|
|7.||After cooking, but before serving, drizzle with sesame seed oil if desired. Serve over rice.|
|8.||Note: dish can be made more low-fat by removing some of the oils. You can also try adding nuts or other vegetables.|
There are 344 calories in 1 serving of Asian Chicken Stir Fry with Brown Rice.
Calorie split: 25% fat, 54% carbs, 21% protein.
|Serving Size||1 serving|