- 3/4 cup soy sauce (low-sodium)
- 1/2 cup water
- 1/4 cup brown sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon minced garlic
- 2 tablespoons cornstarch (+ 2 Tablespoons water)
- 2 boneless, skinless chicken breasts (small)
- 12 ounces vegetables (stir-fry, Can be found in the produce section)
- 3 cups white rice (or cooked brown)
PER SERVING *
|Calories470Calories from Fat25|
|% DAILY VALUE*|
|Calories from Fat25|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Alma 25 days ago
absolutely delicious! only thing i would not do is leave it in the extra 15 min, you will end up with crunchy rice
Cook123 12 Oct
This sauce is perfect!
Erica Loberg 9 Sep
Super delicious recipe! All the flavors blend together really nicely without getting lost (love that ginger!). Takes some time to make but absolutely worth it—and if you’re cooking for 1-2 it’s great to have leftovers!
Emily 18 Jul
Very tasty! Great flavour in the sauce- only thing I would change is maybe doubling the sauce to have more to drizzle over individual servings.
Rochelle Roberts 15 Jul
I made it without rice and added more veggies as a way to cut down on the carbs. Delicious!
Jamillah C. 7 May
I made some modifications to my he dish because of time and it came out great. I have a ninja cooking system and it is wonderful it has stovetop options and time slow cook options. I made the sauce on the stove and diced the meat in the sauce. I cooked the rice separate because jasmine rice only takes 15-20 minutes to cook. Added the Asian mixed vegetables into the mix and turned to ninja slow cook for 30 minutes so all the flavors gel together. Very very pleased!
Imbi T. 31 Mar
Yummy! Will make it again!
Katelyn Harvey 11 Feb
Holy moly! This is so yummy and easy to make!!
Stacey Foster 1 Nov 2017
Great! I loved the sauce.
Dianne Fisher 23 Oct 2017
Great Left overs are in the deepfreeze for another day.
Mindy L. 15 Oct 2017
Turned out great. I'm making it again per my family's request
Emily Kirchner 29 Aug 2017
Just okay. Was more effort than seemed necessary. A regular stir fry would have been better. Ratio of rice to vegetables was off--too much rice.
Meg Han 22 Aug 2017
Really good but not as simple to make as I was hoping.
Brandi L. 5 Jul 2017
Great recipe! Extremely delicious
Alexandra Joy 29 May 2017
So good! Make sure you don't use frozen veggies, I've had it both ways, go for fresh!
erica c. 17 Apr 2017
my family really enjoyed this when i made it. ill be making it again.
Jasmine E. 14 Apr 2016
Yummy! Next time I'll add more chicken but overall really good. Sautéed my veggies in coconut oil + seasoning, then put in slow cooker to steam above the rice. Mixed together with chicken, super easy!
Kristi G. 28 Mar 2016
This recipe was good and took a little over an hour with half defrosted chicken breast. Used a different stir-fry mix and could have used more sauce. Will make this again.