Weeknight Chicken and Veggie Stir-Fry

1. 1

   Collect all the ingredients.

2. 2

   In a saucepan, bring water and rice to a boil over high heat. Lower the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, 20 to 25 minutes.

3. 3

   Meanwhile, mix soy sauce, brown sugar, and cornstarch in a medium glass or ceramic bowl, stirring until smooth.

4. 4

   Stir in ginger, garlic, and red pepper flakes; add chicken and toss to coat. Cover and marinate in the refrigerator for at least 15 minutes.

5. 5

   Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat. Add broccoli, onion, carrots, water chestnuts, and bell pepper; cook, stirring, until just tender, about 5 minutes.

6. 6

   Move the vegetables to a dish and set aside.

7. 7

   Heat the remaining 1 tablespoon sesame oil in the same wok or skillet over medium-high heat. Add chicken, keeping the marinade, and cook until just browned, about 2 minutes per side.

8. 8

   Stir in the vegetables and the reserved marinade. Bring to a boil; cook and stir until the chicken is no longer pink in the center and the vegetables are tender, 5 to 7 minutes.

9. 9

   Serve over rice.

• Calories 596.49 kcal High
• Protein 31.75 g Good Source
• Carbs 100.81 g Moderate
• Total Fat 8.03 g Moderate
• Saturated Fat 1.09 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 58.96 mg Moderate
• Sodium 3471.03 mg High
• Fiber 5.06 g Moderate
• Sugar 23.67 g High
• Added Sugar 6.62 g Moderate
• Calcium 97.84 mg Low Source
• Iron 3.49 mg Moderate
• Potassium 127.71 mg Low Source
• Vitamin A 38.94 mcg_rae Low Source
• Vitamin C 0.99 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Wheat 🌾
• Gluten
• Sesame
• Corn 🌽
• Garlic 🧄
• Onions 🧅