Asian Chicken Stir-Fry
Ginger "Rice"
Ingredients
- ¾ lb boneless, skinless chicken thighs, cubed
- 1 Tbsp olive oil
- ½ (20-oz) pkg frozen broccoli and vegetable stir-fry
- 2 small cloves garlic, minced
- 2 Tbsp low-sodium soy sauce
Instructions
- Cook chicken in hot oil in a large skillet over medium-high heat 5 to 6 minutes or until browned.
- Add vegetables and garlic; cook 8 minutes or until vegetables are tender. Stir in soy sauce, and cook 1 to 2 minutes or until slightly thickened.
Side Dish Ingredients
- 1 (10-oz) pkg frozen cauliflower rice
- 1 Tbsp olive oil
- 1 Tbsp low-sodium soy sauce
- 1½ tsp ginger paste
- 3 Tbsp thinly sliced green onions
Side Dish Instructions
- Cook cauliflower according to package directions.
- Transfer hot cooked cauliflower to a bowl; stir in oil, soy sauce, ginger paste, and onions.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
227
|
74
|
301
|
| Fat (g) | 9 | 5 | 14 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 25 | 3 | 28 |
| Carb (g) | 8 | 6 | 14 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 533 | 245 | 778 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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