Made with frozen veggies and leftover chicken, this easy stir-fry is a perfect meal for getting the most out of kitchen staples and leftovers. If you have different veggies that need using, grab those instead and get creative!
- 1½ cups instant brown rice
- 1 Tbsp. grated ginger (¼ tsp. ground)
- 2 cups frozen stir-fry vegetable mix
- 1 cup frozen broccoli
- 1 cup frozen bell pepper
- 4 Tbsp. light soy sauce
- 1 Tbsp. sesame oil
- ½ tsp. garlic powder, or more to taste
- 1 cup cooked, cubed chicken breast
- Cook rice according to package directions.
- While rice is cooking, lightly spray a skillet with vegetable cooking spray and heat over medium-high heat. Sauté ginger and vegetables until just tender (5-10 minutes).
- Season the vegetables with the soy sauce, sesame oil, ginger, and garlic powder. Add the chicken and stir-fry until heated through (3-4 minutes).
- Serve stir-fry hot over rice.
|Amount per serving|
|% Daily Value*|
|Total Fat 6.5g||10%|
|Saturated Fat 1g||6%|
|Trans Fat 0g|
|Polyunsaturated Fat 2.5g|
|Monounsaturated Fat 2.5g|
|Total Carbohydrate 45g||15%|
|Dietary Fiber 5g||21%|
|Total Sugars 6g|
|Sugar Alcohol 0g|
|Other Carbohydrate 1g|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Brown Rice, Stir Fry Mix Vegetables (broccoli, Carrots, Sugar Snap Peas, Onions, Red Peppers, Water Chestnuts), Chicken, Red Bell Pepper, Light Soy Sauce (soy, Wheat, Salt), Broccoli, Sesame Oil, Ginger.
During the holidays, we gather with friends and family to lavish each other with love...often in the form of food. As much as we all enjoy the sweets this time of year, they can be rough on our systems. That's true of everyone, but especially true of people with conditions like diabetes who need to watch their food carefully to manage their blood sugar safely. This year, why not show your love by adding in one or two options to help your guests manage their health?