with Green Onion Rice
Allergens
Tags
Ground Chicken
250 g
Basmati Rice
0.75 cup
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Onion
1 unit(s)
Honey-Garlic Sauce
4 tbsp
Miso Broth Concentrate
1 unit(s)
Soy Sauce
0.5 tbsp
Cornstarch
9 g
Garlic Salt
4 g
Salt
0.125 tsp
Oil
1 tbsp
Pepper
0.125 tsp
- Before starting, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1 tsp (2 tsp) garlic salt to a medium pot. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low.
- Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Thinly slice green onion.
- In a medium bowl, whisk together honey-garlic sauce, cornstarch, soy sauce, miso broth concentrate and 1/2 cup (1 cup) cold water.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and zucchini. Cook for 3-4 min, stirring often, until tender-crisp.
- Season with salt and pepper.
- Transfer veggies to a plate, then cover to keep warm.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 4-5 min, breaking up chicken into smaller pieces, until no pink remains.**
- Season with salt and pepper.
- To the pan with chicken, add veggies and prepared sauce mixture.
- Cook for 1-2 min, stirring often, until sauce thickens slightly.
- Fluff rice with a fork, then stir in half the green onions.
- Divide rice between bowls. Top with chicken stir-fry.
- Sprinkle remaining green onions over top.
680
kcal
Calories
18
g
Fat
4
g
Saturated Fat
98
g
Carbohydrate
23
g
Sugar
3
g
Dietary Fiber
31
g
Protein
110
mg
Cholesterol
1290
mg
Sodium
0.1
g
Trans Fat
1150
mg
Potassium
50
mg
Calcium
3.5
mg
Iron
