Healthy Chicken Stir Fry

Ingredients

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• 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

  16 oz or 454g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  4 clove or 12g

• Carrots

  Raw

  4 small or 200g

• Red bell pepper

  Sweet, raw

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

• Mushrooms

  White, raw

  3 cup, pieces or slices or 210g

• Broccoli

  Raw

  2 cup chopped or 182g

• Cornstarch

  1 tbsp or 8g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

Directions

1. Prepare rice according to package instructions and set aside.
2. In a medium bowl, whisk together soy sauce, lemon juice, honey, sesame oil, rice wine vinegar, and red pepper flakes. Add chicken and toss to coat. Marinate in the fridge while chopping vegetables.
3. Heat a large wok over high heat and add one tablespoon of olive oil. Drain chicken from marinade, reserving marinade. Cook chicken in the wok until cooked through, about 5 minutes. Remove chicken to a plate.
4. Add remaining olive oil to the wok and cook garlic until fragrant, about 1 minute. Add carrots, bell peppers, and mushrooms. Cook until bright and crisp-tender, about 3 minutes.
5. Add broccoli and cooked chicken to the wok. Reduce heat to low.
6. Whisk cornstarch into reserved marinade and pour into the wok. Simmer and cook until thickened, about 5 minutes. Serve over rice.

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