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Honey Sesame Chicken Vegetable Stir Fry

Honey Sesame Chicken Vegetable Stir Fry
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Honey Sesame Chicken Vegetable Stir Fry

Nutrition Facts

Honey Sesame Chicken Vegetable Stir Fry
CaloriesCalories
444 Per Serving
ProteinProtein
35g Per Serving
FiberFiber
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.

  1. In a small bowl, mix the balsamic vinegar, toasted sesame oil, honey, rice vinegar, sesame seeds, ground ginger and garlic powder together. Set aside.
  2. 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.
  3. Add chicken breast pieces and cook for about 5 minutes or until cooked through. Remove chicken and onions from the skillet.
  4. 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.
  5. Add the chicken and onions back to the skillet. Add in the whisked eggs. Stir to combine.
  6. 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.
  7. Divide cooked rice and stir-fry mixture evenly over 4 plates.
    Note: The USDA recommends cooking eggs until the yolk and whites are firm.
 

Nutrition Facts

Honey Sesame Chicken Vegetable Stir Fry
CaloriesCalories
444 Per Serving
ProteinProtein
35g Per Serving
FiberFiber
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.

  1. In a small bowl, mix the balsamic vinegar, toasted sesame oil, honey, rice vinegar, sesame seeds, ground ginger and garlic powder together. Set aside.
  2. 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.
  3. Add chicken breast pieces and cook for about 5 minutes or until cooked through. Remove chicken and onions from the skillet.
  4. 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.
  5. Add the chicken and onions back to the skillet. Add in the whisked eggs. Stir to combine.
  6. 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.
  7. 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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