Healthy Chicken Stir Fry
|White jasmine rice||1 Cup (16 tbs)|
|Chicken breast||7 Ounce (about 1 no.)|
|Olive oil||2 Tablespoon|
|Green pepper||1 , seeded and chopped|
|Red pepper||To Taste, seeded and chopped|
|Zucchini||1 , chopped|
|Scallions||3 , chopped (and more for garnish)|
|Soy sauce||2 Tablespoon (reduced sodium)|
|Sesame seed oil||1 Teaspoon|
|Hoisin sauce||2 Tablespoon|
|Corn starch||1 Teaspoon|
|Chicken stock||1⁄2 Cup (8 tbs) (reduced sodium)|
|Cocktail peanuts||1⁄2 Cup (8 tbs)|
Cook the rice according to package directions.
Cut up chicken breast into bite size pieces and season with salt and pepper. Heat up skillet to a high heat and add in the olive oil and chicken. Brown chicken for 10 minutes or until no longer pink. Chop up the vegetables and add them to the skillet with the chicken and turn to a medium heat. Allow for the vegetables to become tender which will take about 8 minutes or so.
In a bowl combine soy sauce, sesame seed oil, hoisin sauce, corn starch and chicken stock and mix well. Add in the sauce to the chicken and vegetable mixture and stir to combine. Allow for the flavors to combine for another 5 - 10 minutes.
Right before serving add in some cocktail peanuts for an extra crunch. Serve with rice and garnish with scallions. Enjoy!