Ginger-Garlic Chicken Stir-Fry with Rice

Ingredients

• 3/4 pound(s) uncooked boneless skinless chicken breast(s), cut into 1/2-in wide strips
• 1/4 cup(s) teriyaki sauce, reduced-sodium recommended, divided
• 2 tsp canola oil, divided
• 2 cup(s) uncooked broccoli, small florets
• 1 medium sweet red pepper(s), quartered lengthwise, thinly sliced crosswise
• 1 large uncooked carrot(s), thinly sliced
• 1 cup(s) canned water chestnut(s), drained, chopped
• 4 medium uncooked scallion(s), whites cut in 1-in pieces, greens sliced, divided
• 1/2 cup(s) fat-free reduced sodium chicken broth, divided
• 1 Tbsp ginger root, fresh, chopped (or to taste)
• 1 Tbsp minced garlic
• 2 Tbsp water, optional
• 1/2 tsp sambal oelek, chili paste or to taste (optional)
• 2 cup(s) cooked brown rice

Instructions

1. Combine chicken and 2 tablespoons teriyaki sauce in a medium bowl; let stand 10 minutes.
2. Heat 1 teaspoon oil in a large nonstick skillet over high heat. Add chicken and stir-fry until lightly browned and cooked through, about 3 minutes; remove to a plate.
3. Add remaining teaspoon oil, broccoli, pepper, carrot, water chestnuts and white part of scallions to same skillet; drizzle with 1/4 cup broth and reduce heat to medium-high. Stir-fry until vegetables are crisp-tender, about 8 minutes.
4. Add scallion greens, ginger and garlic to skillet; stir-fry until fragrant, about 1 minute.
5. Add chicken and any accumulated juices back to skillet; add remaining 1/4 cup broth, remaining 2 tablespoons teriyaki sauce and water. Cook, until heated through, stirring, about 1 minute. Stir in chili paste, if using. Serve with rice.

Notes

Yields about 1 1/4 cups chicken-vegetable mixture and 1/2 cup rice per serving.