Ginger-Garlic Chicken Stir-Fry with Rice

By KimberlyB

Ingredients

• 3/4 lb boneless skinless chicken breast, cut into 1/2" wide strips
• 1/4 c reduced-sodium teriyaki sauce, divided
• 2 tsp canola oil, divided
• 2 c small broccoli florets
• 1 sweet red pepper, quartered lengthwise and thinly sliced crosswise
• 1 large carrot, thinly sliced
• 1 c canned water chestnuts, drained and chopped
• 4 scallions, whites cut in 1" pieces, greens sliced; divided
• 1/2 c fat-free reduced-sodium chicken broth, divided
• 1 TBS chopped fresh ginger root, or to taste
• 1 TBS minced garlic
• 2 TBS water (optional)
• 1/2 tsp sambal oelek chili paste, or to taste (optional)
• 2 c cooked brown rice

Details

Preparation time 20mins
Cooking time 35mins
Adapted from weightwatchers.com

Preparation

Step 1

1. combine chicken and 2 TBS teriyaki sauce in medium bowl; let stand 10 minutes.

2. Heat 1 tsp oil in a large nonstick skillet over high heat. Add chicken; stir-fry until lightly browned and cooked through, about 3 minutes; remove to a plate.

3. Add remaining tsp oil, broccoli, pepper, carrot, water chesnuts, and white part of scallions to same skillet; drizzle with 1/4 c broth and reduce heat to medium-high. Stir-fry until fragrant, about 1 minute.

4. Add chicken and any accumulated juices back to skillet; add remaining 1/4 c broth, remaining 2 TBS teriyaki sauce, and water, if using. cook until heated through, stirring, 1 minute. Stir in chili paste, if using. Serve with rice,

Yields about 1 1/4 c chicken-vegetable mixture and 1/2 c rice per serving.