Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cloves of fresh garlic
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- Cooked white or brown rice
- Fresh vegetables (broccoli, bell peppers, snap peas)
Instructions
- Dice chicken breasts into bite-sized pieces and mince garlic.
- In a bowl, whisk together soy sauce, brown sugar, rice vinegar, and minced garlic.
- Heat oil in a skillet over medium-high heat and cook diced chicken until browned (6-8 minutes).
- Add chopped vegetables and stir-fry for 3-4 minutes until tender-crisp.
- Pour the sauce over the chicken and vegetables; simmer until thickened.
- Serve over cooked rice, garnishing with sesame seeds or green onions if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg