Maple Ginger Stir Fry Bowl with Rice
Servings: 2 servings
- 1/2 cup Brown Rice
- 10 ozs Chicken Breast (cut into small cubes)
- 1 tbsp Sesame Oil (divided)
- 2 Carrot (medium, peeled, and sliced thin)
- 1 cup Snap Peas (trimmed and chopped)
- 1/3 cup Water (divided)
- 2 tbsps Coconut Aminos
- 2 tsps Ginger (fresh, grated or minced)
- 1 tbsp Maple Syrup
- 1 Garlic (clove, minced)
- 1/2 tsp Arrowroot Powder
- Cook the rice according to package directions.
- Meanwhile, heat half of the sesame oil in a pan over medium heat. Add the chicken and cook for five to seven minutes or until cooked through. Transfer to a plate.
- Add the carrots and snap peas to the pan. Stir to combine with any remaining juices in the pan then add two-thirds of the water and cover with a lid. Steam the vegetables for four to five minutes or until just tender.
- Meanwhile, in a small bowl combine the coconut aminos, ginger, maple syrup, garlic, arrowroot powder, and the remaining sesame oil and water and mix well.
- Add the chicken back to the pan with vegetables then pour in the ginger sauce. Cook for one to two minutes or until the sauce begins to bubble and thicken and the chicken warms through.
- Divide the rice and chicken stir fry between bowls or meal prep containers. Enjoy!
LeftoversRefrigerate in an airtight container for up to three days.
Serving SizeOne serving is approximately 1 1/2 cups stir fry and 3/4 cup rice.
Additional ToppingsHot sauce, red pepper flakes, sesame seeds, chopped cashews, or green onion.
VeggiesUse broccoli, cauliflower, bell pepper, or mushrooms instead.
No Coconut AminosUse soy sauce or tamari instead.
No Chicken BreastUse chicken thighs or pork instead.
Calories: 487kcal | Carbohydrates: 56g | Protein: 37g | Fat: 12g | Cholesterol: 103mg | Sodium: 384mg | Fiber: 5g | Sugar: 14g | Vitamin A: 10578IU | Vitamin C: 10mg | Calcium: 68mg | Iron: 2mg