Brown Rice with Sizzling Chicken and Vegetables

25 min · Serves 4

Based on a recipe from Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit, via USDA MyPlate Kitchen

What goes in

• 3 cupshot cooked brown rice
• 44.4 mllow-sodium soy sauce
• ¼ cupwater
• 14.8 mlhoney
• 14.8 mlcornstarch
• 22.2 mlcanola or corn oil
• 16 ozboneless chicken breast, cubed
• 2garlic, minced
• 1small white onion, wedged
• 3medium carrots, sliced
• 1½ cupssmall broccoli florets
• 1medium red bell pepper, chopped

How to cook it

1. Whisk together the soy sauce, water, honey, and cornstarch in a small bowl and set aside.
2. Heat the oil in a wok or large skillet over medium-high heat.
3. Add the minced garlic and sauté for about 1 minute until it turns golden.
4. Add the chicken cubes and cook for 5 to 6 minutes, then push the chicken to one side of the pan.
5. Place the onion wedges in the center of the pan, cook until slightly softened, and push them to the side.
6. Repeat this process with the carrots, broccoli, and bell peppers, cooking each vegetable in the center until slightly tender before moving them to the side.
7. Pour the soy sauce mixture into the center of the pan and stir until the sauce thickens.
8. Toss everything together to combine the sauce with the chicken and vegetables.
9. Serve the stir-fry immediately over the hot brown rice.

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