Healthy Chicken Stir Fry

Ingredients

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Lemon juice

  Raw

  1 tbsp or 15g

• Honey

  1 tbsp or 21g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Rice wine vinegar

  1 tbsp or 15g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  3 clove or 9g

• Carrots

  Raw

  3 large or 216g

• Red bell pepper

  Sweet, raw

  2 large (2-1/4 per pound, approx 3-3/4" lo or 328g

• Mushrooms

  White, raw

  ½ lb or 227g

• Broccoli

  Frozen, chopped, unprepared

  2 cup or 312g

• Cornstarch

  1 tbsp or 8g

• White rice

  Long-grain, regular, cooked

  2 cup or 316g

Directions

1. Prepare rice as per package directions; set aside.
2. In a medium-sized bowl, whisk together the soy sauce, lemon juice, honey, sesame oil, rice wine vinegar, and red pepper flakes. Add in the chicken, and toss to coat. Let marinate in the fridge while you chop your veggies.
3. When you have all your veggies ready to go, heat a large wok over high heat. Add one tablespoon of the olive oil.
4. Drain the chicken from the marinade, reserving it. Add the chicken to the wok and cook until the chicken is cooked through, about five minutes. Remove the chicken to a plate.
5. Add the remaining olive oil to the wok and then add in the garlic. Cook for a minute or until fragrant. Add in the carrots, bell peppers, and mushrooms. Cook until bright in color and just crisp cooked, about three minutes.
6. Add in the broccoli and cooked chicken. Reduce heat to low.
7. Whisk the cornstarch into the reserved marinade, and then pour into the wok. Bring to a simmer and cook until thick, about five minutes. Serve on top of rice and enjoy!

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