Quick Ginger Rice and Veggies with Chicken
Prep Time: 5 minutes
Total Time: 35 minutes
Makes 4 servings
1/2 cup instant brown rice
2 cups + 2 tablespoons water
1/4 teaspoon salt
11/4 pounds boneless, skinless chicken breast halves, cut into 1" pieces
3 tablespoons reduced-sodium soy sauce, divided
Ground black pepper
1 bag (16 ounces) frozen stir-fry vegetables
1/2 teaspoon ground ginger
1. In a medium saucepan over high heat, stir together the rice, 2 cups water, and the salt. Bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes, or until the liquid has been absorbed. Let stand for 5 minutes, covered.
2. Meanwhile, in a large microwaveable bowl, toss the chicken with 1 tablespoon soy sauce and pepper to taste. Cover with a lid or a vented plastic wrap and microwave on high power, stirring twice, for 3 to 5 minutes, or until no longer pink.
3. Add the frozen vegetables, ginger, the remaining 2 tablespoons water, and the remaining 2 tablespoons soy sauce. Cover and microwave on high power, stirring 2 or 3 times, for 5 minutes, or until the vegetables are heated through.
4. Fluff the rice with a fork. Serve the chicken and vegetables over the rice.
Per serving: 224 calories, 37 g protein, 14 g carbohydrates, 2 g fat, 0.5 g saturated fat, 3 g fiber, 660 mg sodium