Lemongrass Chicken Stir-Fry
Tired of the same ol’ stir-fry? The bright flavours of lemongrass, ginger, and anise add a fresh twist. Always choose a variety of brightly coloured veggies; they contain heart-healthy phytonutrients.
Perfectly Balance Your Plate
This is a perfectly balanced plate.
1 cup uncooked white rice
2 cups water
1 lb (450 g) boneless, skinless chicken thighs
2 tbsp sesame oil, divided
2 tbspBánh mì Burger Seasoning, divided
1 bell pepper
2 cups trimmed green beans
1 tbsp low-sodium soy sauce
Toppings (optional): Poke Bowl Topper Blend
- In Multipurpose Steamer, combine rice and water. Top with tray; microwave uncovered on high for 16-18 min, or until tender.
- Meanwhile, dice chicken. Heat 1 tbsp oil in Sauté Pan over medium-high heat; add chicken and 1 tbsp seasoning. Stir-fry until lightly browned, about 2–4 min.
- Chop zucchinis and pepper. In a large bowl, toss chopped veggies and green beans with remaining 1 tbsp seasoning and oil, and soy sauce. Add to pan; stir-fry for 5–7 min, or until chicken is cooked through and veggies are tender.
- Serve over rice. Sprinkle with topper, if desired.
Per serving: Calories 470, Fat 16 g (Saturated 3.5 g, Trans 0 g), Cholesterol 75 mg, Sodium 340 mg, Carbohydrate 54 g (Fibre 4 g, Sugars 6 g), Protein 28 g.