9Ingredients
470Calories
50Minutes

Ingredients

  • 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)
Read Directions

NutritionView more

470Calories
Sodium78%DV1880mg
Fat4%DV2.5g
Protein35%DV18g
Carbs31%DV92g
Fiber16%DV4g

PER SERVING *

Calories470Calories from Fat25
% DAILY VALUE*
Total Fat2.5g4%
Saturated Fat0g0%
Trans Fat
Cholesterol25mg8%
Sodium1880mg78%
Potassium450mg13%
Protein18g35%
Calories from Fat25
% DAILY VALUE*
Total Carbohydrate92g31%
Dietary Fiber4g16%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(18)

Yummly User
Erica Loberg 17 days ago
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.
I made it without rice and added more veggies as a way to cut down on the carbs. Delicious!
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!
My family loved this! Added curry powder to the sauce.
My family loved this! Added curry powder to the sauce.
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 J. 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.