Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 7
| Quantity | Ingredient | Add |
|---|---|---|
| 3 tbsp. Hy-Vee soy sauce | ||
| 2 tbsp. Hy-Vee creamy peanut butter | ||
| 2 tsp. Hy-Vee white vinegar | ||
| 6 drop(s) hot sauce | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| 1 ½ lbs. skinless, boneless chicken breast, cut into thin strips | ||
| 4 clove(s) garlic, minced | ||
| ½ tsp. Hy-Vee ground ginger | ||
| ¾ c. chopped green onions | ||
| 2 ½ c. fresh broccoli florets | ||
| ⅓ c. Hy-Vee unsalted dry-roasted peanuts | ||
| 2 c. Hy-Vee instant brown rice | ||
| 1 ¾ c. Hy-Vee chicken broth |
Directions
- In a small bowl, stir together soy sauce, peanut butter, vinegar and hot sauce.
- Heat oil in a large skillet or wok over high heat. Add chicken, garlic and ginger. Cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
- Reduce heat to medium. Add onions, broccoli, peanuts and peanut butter mixture. Cook, stirring frequently, for 5 minutes or until broccoli is tender and chicken is cooked through.
- Meanwhile, prepare rice according to package directions, substituting chicken broth for water.
- To serve, pour rice onto a large platter. Spoon chicken mixture over rice.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 55mg
- Sodium: 760mg
- Total Carbohydrates: 26g
- Protein: 30g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 45%
0%
Iron 8%
0%
Calcium 4%