Meat+Veggies+Rice=Dinner {Asian Recipe}

Ok, I couldn't think of a way to "rename" this delish recipe from a local grocery store magazine.  And I'm renaming it because I changed it up some. This is a one cooking dish meal and I really like that!  I always serve the crispy noodles (the crispy ones) and when the budget allows I buy fortune cookies for dessert. 

 

 

Ingredients:
3 Tbsp low sodium soy sauce
1/4 cup water
1 Tbsp honey
1 Tbsp cornstartch

Mix these ingredients in a bowl and set aside.

1 1/2 Tbsp canola oil
2 cloves garlic, minced (I used the minced garlic in a jar)
1 lb boneless chicken breast, cut into one inch cubes (To change this up I will make it with steak-in the package labeled good for stir fry or you could use lean pork) I always use a bit more meat-depends on your family size)
1 small onion (or half a large one, cut into small wedges
3-4 medium carrots, peeled and sliced (about 1 cup total)
1 1/2 cup small broccoli florets (I like to substitute squash-green and yellow)
1 medium red bell pepper, cut into inch pieces
(You could even throw in some water chestnuts)

3 cups hot cooked brown (or white) rice (Cook and set aside)


1.)Heat oil in wok or large skillet (I usually have my burner to medium)

2.)Add minced garlic and sauté about 1 minute or until it is golden brown

3.)Add meat, cook about 5-6 minutes and then push to outside edge of wok or skillet(*See picture below).

4.)Add onions to the center of skillet and cook until slightly tender and push to the side

5.)Continue with all the veggies in order, cooking in the middle, pushing to the side, adding the next until they are all in.

6.)Once all veggies are crispy tender, mix the sauce in the bowl and make an opening in the middle of the skillet and pour sauce in.  Stir sauce until it thickens.

7.) Stir all together once sauce is thickened and serve over rice.

We enjoy a side of Edemame as well. (I find mine in the freezer section of our local grocery store.

Happy Eating!
Tiffany