Sweet and Sticky Vegetable Stir Fry
Ingredients
The sauce
-
¼
cup
low sodium soy sauce
-
¼
cup
rice wine vinegar
-
3
tablespoons
honey
-
3
tablespoons
sesame oil
The stir fry
-
1
pound
boneless, skinless chicken breasts, cubed
-
4
pieces
baby bok choy, roughly chopped
-
1
piece
bell pepper, thinly sliced
-
1
inch
fresh ginger, thinly sliced
-
2
cloves
garlic, thinly sliced
-
1
piece
red chile, sliced and seeded
-
2
pieces
green onions, thinly sliced
-
8
ounces
cooked rice or egg noodles
-
1
cup
fresh basil, roughly chopped
-
1
cup
seeds (arils) from pomegranate
Instructions
- Make the stir fry sauce by mixing soy sauce, rice vinegar, honey, and water in a small bowl.
- Heat 1 tablespoon of sesame oil in a large skillet and cook the chicken until browned and cooked through, then remove it from the skillet.
- In the same skillet, add the remaining sesame oil and cook the bok choy and bell pepper until softened.
- Add ginger, garlic, red chile, and green onions to the skillet and continue cooking until fragrant.
- Reduce heat, add the stir fry sauce, noodles or rice, and chicken, and toss to combine. Cook until the sauce coats the chicken.
- Remove from heat and stir in the basil before serving, garnished with pomegranate.
Nutrition Facts (estimated)
Servings
4
Calories
497
Total fat
20g
Total carbohydrates
50g
Total protein
30g
Sodium
900mg
Cholesterol
70mg
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