| Ingredient |
Amount |
Calories |
| Broccoli, raw |
50g |
17kcal |
| Carrots, raw |
50g |
21kcal |
| Peppers, raw, red, sweet |
50g |
13kcal |
| Peppers, raw, yellow, sweet |
50g |
14kcal |
| Peppers, raw, green, sweet |
50g |
10kcal |
| Chicken broiler, raw, meat only boneless breast |
454g |
545kcal |
| Rice brown medium-grain cooked |
400g |
448kcal |
| Honey |
30g |
91kcal |
| Cowpeas |
50g |
49kcal |
| Vegetable oil |
30g |
266kcal |
| Soy sauce made from soy and wheat (shoyu), low sodium |
60g |
34kcal |
Recipe Instructions:
Ingredients:
1 lb (454 grams) boneless, skinless chicken breasts, thinly sliced
Salt and pepper to taste
2 tablespoons (30 grams) vegetable oil
2 cups (about 300 grams) mixed vegetables (bell peppers, broccoli, carrots, cowpeas)
1/4 cup (60 ml) soy sauce
2 tablespoons (30 grams) honey or brown sugar
2 cups (400 grams) cooked brown rice
Instructions:
Prepare the Chicken and Vegetables:
Slice the chicken breasts thinly and season with salt and pepper.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Stir-fry chicken slices until browned and cooked through, about 5-7 minutes.
Add Mixed Vegetables:
Add mixed vegetables (bell peppers, broccoli, carrots, cowpeas) to the skillet.
Stir-fry for another 3-4 minutes until vegetables are tender-crisp.
Prepare the Sauce:
In a small bowl, mix soy sauce and honey (or brown sugar) until well combined.
Combine and Serve:
Pour the soy sauce mixture over the chicken and vegetables.
Stir to coat evenly and cook for another minute or two until the sauce thickens slightly.
Serve hot over cooked brown rice.
