Asian Chicken and Brown Rice
2 1/2 cups instant brown rice
1 tablespoon olive or canola oil
1 pound chicken breast, boneless and skinless, cut into 1/4-inch slices
1 pound stir-fry vegetables, about 5 cups (fresh or frozen)
2 garlic cloves, minced1/4 cup hoisin sauce
Cook the brown rice as directed on the package. Once it’s done, reserve 2 cups of cooked rice. Cool and refrigerate in an airtight container for grilled salmon on Tuesday.
Place a 12-inch skillet over medium to high heat. Add the oil and chicken. Stir-fry for 2 minutes.
Add the vegetables and garlic, stir-frying for an additional 3 minutes or until vegetables are firm, yet tender, and chicken is no longer pink in the center.
Add hoisin sauce to the chicken mixture. Stir and simmer for 1 minute.
Divide rice among 4 plates and top with stir-fry.
Amount Per Serving
Total Fat: 8g
Saturated Fat: 1g
Total carbohydrates: 7g
Dietary Fiber: 4g