 |
Prep Time: 45 Minutes Cook Time: 8 Minutes |
Ready In: 53 Minutes Servings: 4 |
|
Adapted from Cooking Light. Serving size: 1 1/4 c. chicken mixture and 1 cup rice. 382 calories, 1.8 g fat, 64.7 g carbs, 49 mg cholesterol Ingredients:
3 tablespoons low sodium soy sauce |
1 tablespoon honey |
3/4 teaspoon ground ginger |
3/4 teaspoon cornstarch |
1/4 teaspoon paprika |
black pepper |
12 ounces boneless skinless chicken breasts, cut into 1/2-inch strips |
3 cups chopped bok choy |
1 cup sliced mushrooms |
1 cup chopped peeled mango |
4 cups hot cooked rice (seasoned) |
Directions:
1. Add the first 5 ingredients and approximately 1/8 to 1/4 teaspoon pepper to a small bowl; whisk until blended.
2. Sprinkle chicken with pepper.
3. Coat a large skillet with non-stick cooking spray; place skillet over medium-high heat until the skillet is hot.
4. Add chicken; stir/saute for 5 minutes or until done.
5. Add bok choy, mushrooms, and mango; stir/saute 2 minutes.
6. Stir in soy sauce mixture; bring to a boil; cook for 1 minute or until slightly thick.
7. Serve mixture over rice.
|
|