This healthy chicken stir fry recipe is a perfect option when you’re craving takeout but want something better for your health – and budget!
Prepare 1 cup instant brown rice according to package directions.
Meanwhile, heat 1 tbsp sesame oil in a large skillet. Add broccoli and bell pepper. Sauté for 5 minutes or until crisp-tender. Remove from pan and set aside in a bowl.
Whisk together eggs and corn starch in a bowl. The mixture should be somewhat thick.
Season chicken with pepper (I skipped seasoning with any salt, since you’ll get plenty in the soy sauce mixture), then dredge in egg mixture. [There will be some egg mixture leftover; toss whatever is left.]
Heat remaining 2 tbsp sesame oil in skillet. Add chicken and cook until browned and fully cooked, approximately 5 to 8 minutes.
While chicken is cooking, prepare sauce in another bowl: mix together honey, soy sauce, garlic, sesame seeds, tomato paste, and rice wine vinegar.
When chicken is fully cooked, add sauce. Cook for a minute or two until heated through and thickened. Toss with cooked vegetables.
Serve chicken and vegetables over brown rice, and garnish with green onions.
Approximate nutrition analysis (per serving):
504 calories, 16 g fat (3 g sat fat), 670 mg sodium, 57 g carbohydrate, 4 g fiber, 33 g protein, Vitamin A: 15%, Vitamin C: 117%, Calcium: 11%, Iron: 19%; Potassium: 20%, B6: 45%, Vitamin K: 93%