Description
This better-than-takeout main dish cuts the grease and loads up on fresh vegetables. Get your kids involved by letting them choose which vegetables they want to include.
Ingredients
- 9 teaspoons vegetable oil, divided
- 1 red bell pepper, cut into strips
- ½ medium onion, sliced
- 1 (6 ounce) skinless, boneless chicken breast half, cut into cubes
- 2 cups chopped zucchini
- 2 cups chopped carrots
- 1 cup chopped cabbage
- 1 cup chopped sugar snap peas
- ⅓ cup low-sodium chicken or vegetable broth
- 1 ½ tablespoons minced garlic
- 1 tablespoon minced fresh ginger
- 2 cups cooked short-grain brown rice
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons sesame oil
- ¼ cup sliced green onions
- ½ teaspoon salt
Instructions
- Heat 2 teaspoons vegetable oil in a large lidded skillet or wok over medium-high heat until it shimmers. Add pepper and onion and cook
- stirring occasionally
- until crisp-tender
- about 5 minutes. Transfer to a bowl.
- Add another 2 teaspoons oil to skillet and heat until it shimmers. Add chicken and cook
- stirring occasionally
- until no longer pink
- about 5 minutes. Transfer to bowl with vegetables. (If you are starting with precooked chicken
- you can skip this step.)
- Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini
- carrots
- cabbage
- and sugar snap peas; cook
- stirring occasionally
- 2 minutes. Add broth and cook
- covered
- until vegetables are crisp-tender
- about 3 minutes more. Transfer to bowl.
- Add remaining 3 teaspoons oil to skillet and heat until it shimmers. Add garlic and ginger and cook
- stirring
- 15 seconds. Add rice (and precooked chicken
- if using) and cook
- breaking up clumps and stirring occasionally
- 2 minutes. Add bowl contents
- soy sauce
- sesame oil
- green onions
- and salt. Cook
- stirring and tossing
- until well mixed and heated through
- about 5 minutes more.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 4