1 Picture
Ingredients
- 1 cup chicken broth
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon chopped fresh ginger
- 2 teaspoons rice vinegar
- 2 teaspoons sugar
- 2 teaspoons cornstarch
- 1 teaspoon Asian chili paste
- 2 tablespoons canola oil
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-1/2-inch pieces
- 2 scallions, trimmed and sliced
- 2 cups cooked brown rice
- 1 head fresh broccoli, steamed
Details
Preparation time 15mins
Cooking time 25mins
Adapted from familycircle.com
Preparation
Step 1
1. In a medium-size bowl, whisk together chicken broth, soy sauce, ginger, vinegar, sugar, cornstarch and chili paste. Set aside.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for about 6 minutes, turning halfway through cooking, or until internal
temperature reaches 160 degrees on an instant-read thermometer. Remove to a plate and keep warm.
3. In the same skillet, add the chicken broth mixture. Bring to a simmer and add chicken and scallions. Stir to coat chicken with sauce and heat through, about 1 to 2 minutes.
4. Serve over brown rice with steamed broccoli on the side.
Amount Per Serving
Calories 395
Protein(gm)44
Carbohydrate(gm)30
Fat, total(gm)10
Cholesterol(mg)99
Saturated fat(gm)1
Monosaturated fat(gm)5
Polyunsaturated fat(gm)3
Dietary Fiber, total(gm)3
Sugar, total(gm)4
Vitamin A(IU)486
Vitamin C(mg)40
Thiamin(mg)0
Riboflavin(mg)0
Niacin(mg)21
Pyridoxine (Vit. B6)(mg)1
Folate(g)40
Cobalamin (Vit. B12)(g)1
Sodium(mg)667
Potassium(mg)622
Calcium(DV %)61
Iron(DV %)2
Percent Daily Values are based on a 2,000 calorie diet
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