Chicken Stir Fry with White Jasmine Rice
|White jasmine rice||1 Cup (16 tbs)|
|Breast chicken||7 Ounce (About 1 Chicken Breast)|
|Olive oil||2 Tablespoon|
|Green pepper||1 , seeded and chopped|
|Pepper red||1 , seeded and chopped|
|Zucchini||1 , chopped|
|Scallions||3 , chopped (And More For Garnish)|
|Reduced sodium soy sauce||2 Tablespoon|
|Sesame seed oil||1 Teaspoon|
|Hoi-sin sauce||2 Tablespoon|
|Corn starch||1 Teaspoon|
|Low sodium chicken stock||1⁄2 Cup (8 tbs)|
|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!
Calories 529 Calories from Fat 174
% Daily Value*
Total Fat 20 g31.2%
Saturated Fat 3.1 g15.5%
Trans Fat 0 g
Cholesterol 29 mg9.7%
Sodium 992.7 mg41.4%
Total Carbohydrates 66 g22.2%
Dietary Fiber 4.1 g16.4%
Sugars 6.4 g
Protein 21 g42.9%
Vitamin A 27.1% Vitamin C 136.5%
Calcium 8% Iron 10.5%
*Based on a 2000 Calorie diet