Asian Chicken Stir-Fry
Asian Chicken Stir-Fry
Serves: 4 Prep Time: 10 minutes Total Time: 50 minutes
Get your fill of veggies with this delicious and healthy Asian-influenced stir-fry. Though it’s designed to be slightly spicy, feel free to omit the hot sauce if that’s your preference.
Calorie: 555, Proteins: 17 g, Total Fat: 21 g, Fiber: 6 g.


2 tbsp canola oil 1 cup onions sliced 1 cup sweet red peppers sliced 1 cup white button mushrooms sliced 1 1/3 cups long-grain white rice uncooked 1 lb chicken breast uncooked, cut into 1-inch pieces 2 cups broccoli florets 3/4 cup cashew nuts dry roasted, without salt added 1 1/2 tbsp soy sauce 1/3 cup hoisin sauce 1 tbsp hot sauce 1 cup canned baby corn cobs drained 1 cup bean sprouts


Prepare rice according to directions. Meanwhile, heat a medium-sized skillet on medium and coat with nonstick spray. Add chicken, stirring occasionally, and cook until just cooked through, about 5-7 minutes. Remove from skillet and set aside.

Heat canola oil in large skillet over medium heat. Add onions, red peppers, and broccoli, cooking until soft—about 5 minutes. Add mushrooms and cook an additional 2-3 minutes. Fold in baby corn cobs and bean sprouts and cook another 2 minutes. Add cashews and chicken. Fold in soy sauce, hot sauce, and hoisin sauce and mix thoroughly, about another minute. Reduce heat to low.

Place 1 cup cooked rice in each of four bowls. Ladle ¼ of chicken and vegetable mixture over each bowl of rice.

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