26 Dec Asian Chicken Stir-Fry
Servings: 4
Estimated Total Prep Time: 50 minutes
NUTRITIONAL INFO (per serving)
Calories: 555
Total Protein: 17 grams
Total Carbs: 21 grams
Total Fat: 3 grams
Saturated Fat: 79 grams
Total Fiber: 6 grams
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, without salt added
1 1/2 tbsp soy sauce
1/3 cup hoisin sauce
1 tbsp hot sauce
PREPARATION
Prepare rice according to directions. Meanwhile, 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.
Heat canola oil in large skillet over medium heat. Add onions, red peppers, and broccoli, cooking until soft—about 5 minutes. Add mushrooms and cook an additional 2-3 minutes. Fold in baby corn cobs and bean sprouts and cook another 2 minutes. Add cashews and chicken. Fold in soy sauce, hot sauce, and hoisin sauce and mix thoroughly, about another minute. Reduce heat to low.
Place 1 cup cooked rice in each of four bowls. Ladle ¼ of chicken and vegetable mixture over each bowl of rice.