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Asian Chicken Stir Fry with Brown Rice
A yummy, healthy and hearty stir-fry, just like mom made.
2 cups chopped broccoli
2 medium carrots
1 cup Chinese snow peas
1 small onion
2 tsps garlic
1 tsp ginger
1/4 cup sherry
1/4 cup soy sauce
2 tbsps olive oil
1 tbsp toasted sesame seed oil
2 cups chopped celery
4 1/2 cups brown rice cooked
1 tbsp cornstarch
3 boneless skinless chicken breasts
Make the brown rice according to directions. Chop all vegetables and chop the chicken into 1" cubes
In a small bowl or cup, mix the sherry, soy sauce, and some water (as desired). Add the cornstarch and mix well. Set aside.
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.
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.
When vegetables are tender-crisp, reduce heat and add back chicken and add in sauce.
Cook until sauce thickens and coats all vegetables and chicken (just a few minutes).
After cooking, but before serving, drizzle with sesame seed oil if desired. Serve over rice.
Note: dish can be made more low-fat by removing some of the oils. You can also try adding nuts or other vegetables.
in 1 serving of Asian Chicken Stir Fry with Brown Rice.
, 54% carbs, 21% protein.
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