Honey Sesame Chicken Vegetable Stir Fry

Easy and nutritious, this Honey Sesame Chicken Vegetable Stir Fry with broccoli, bell peppers and mushrooms will have you hitting the repeat button! Lean chicken, nutrient-rich eggs, and colorful veggies come together with a flavorful sauce made with honey, garlic, sesame, ginger, and balsamic vinegar for a delicious and satisfying meal.

This recipe from American Egg Board - Recipes is an 蜜芽传媒 Heart-Check Certified Recipe.

Ingredients

Servings 4 Serving Size 2 cups

2 tablespoons balsamic vinegar
2 tablespoons toasted sesame oil
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon sesame seeds
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/2 cup no salt added vegetable broth (divided)
1/2 cup yellow onion (diced)
1 pound boneless, skinless chicken breasts (cut into 1-inch cubes)
2 teaspoons minced ginger
2 cloves garlic (minced)
2 cups broccoli florets (chopped into bite-sized pieces)
1 cup red bell peppers (cut into 1-inch pieces)
1 cup mushrooms (sliced)
1/2 cup carrots (shredded)
2 cups cooked brown rice
2 large eggs, whisked

Directions

Tip: Click on step to mark as complete.

In a small bowl, mix the balsamic vinegar, toasted sesame oil, honey, rice vinegar, sesame seeds, ground ginger and garlic powder together. Set aside.
In a large skillet over medium heat, add 1/4 cup no salt added vegetable broth. Add onions and cook until translucent, about 5 minutes.
Add chicken breast pieces and cook for about 5 minutes or until cooked through. Remove chicken and onions from the skillet.
Add the remaining 1/4 cup of low-sodium vegetable broth to the skillet, along with ginger, garlic, broccoli, bell peppers, mushrooms, and carrots. Cook, stirring occasionally, until slightly softened, about 5 minutes.
Add the chicken and onions back to the skillet. Add in the whisked eggs. Stir to combine.
Once the eggs are cooked through, add the previously prepared balsamic vinegar sauce to the pan. Stir thoroughly to combine. Reduce the heat to low and cook for about 5 minutes, covered.
Divide cooked rice and stir-fry mixture evenly over 4 plates.
Note: The USDA recommends cooking eggs until the yolk and whites are firm.

Honey Sesame Chicken Vegetable Stir Fry

Calories

444 Per Serving

Protein

35g Per Serving

Fiber

5g Per Serving

Nutrition Facts

Calories		444
Total Fat		14.7 g
	Saturated Fat	2.9 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	4.8 g
	Monounsaturated Fat	5.2 g
Cholesterol		176 mg
Sodium		174 mg
Total Carbohydrate		43 g
	Dietary Fiber	5 g
	Sugars	10 g
Protein		35 g

This recipe from American Egg Board - Recipes is an 蜜芽传媒 Heart-Check Certified Recipe.

Honey Sesame Chicken Vegetable Stir Fry

Calories

444 Per Serving

Protein

35g Per Serving

Fiber

5g Per Serving

Calories		444
Total Fat		14.7 g
	Saturated Fat	2.9 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	4.8 g
	Monounsaturated Fat	5.2 g
Cholesterol		176 mg
Sodium		174 mg
Total Carbohydrate		43 g
	Dietary Fiber	5 g
	Sugars	10 g
Protein		35 g

Ingredients

Servings 4 Serving Size 2 cups

2 tablespoons balsamic vinegar
2 tablespoons toasted sesame oil
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon sesame seeds
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/2 cup no salt added vegetable broth (divided)
1/2 cup yellow onion (diced)
1 pound boneless, skinless chicken breasts (cut into 1-inch cubes)
2 teaspoons minced ginger
2 cloves garlic (minced)
2 cups broccoli florets (chopped into bite-sized pieces)
1 cup red bell peppers (cut into 1-inch pieces)
1 cup mushrooms (sliced)
1/2 cup carrots (shredded)
2 cups cooked brown rice
2 large eggs, whisked

Directions

Tip: Click on step to mark as complete.

In a small bowl, mix the balsamic vinegar, toasted sesame oil, honey, rice vinegar, sesame seeds, ground ginger and garlic powder together. Set aside.
In a large skillet over medium heat, add 1/4 cup no salt added vegetable broth. Add onions and cook until translucent, about 5 minutes.
Add chicken breast pieces and cook for about 5 minutes or until cooked through. Remove chicken and onions from the skillet.
Add the remaining 1/4 cup of low-sodium vegetable broth to the skillet, along with ginger, garlic, broccoli, bell peppers, mushrooms, and carrots. Cook, stirring occasionally, until slightly softened, about 5 minutes.
Add the chicken and onions back to the skillet. Add in the whisked eggs. Stir to combine.
Once the eggs are cooked through, add the previously prepared balsamic vinegar sauce to the pan. Stir thoroughly to combine. Reduce the heat to low and cook for about 5 minutes, covered.
Divide cooked rice and stir-fry mixture evenly over 4 plates.
Note: The USDA recommends cooking eggs until the yolk and whites are firm.

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