Brown Rice with Sizzling Chicken and Vegetables

Name: Brown Rice with Sizzling Chicken and Vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Asian
Ingredients: 3 cups hot cooked brown rice; 3 tablespoons reduced-sodium soy sauce; 1/4 cup water; 1 tablespoon honey; 1 tablespoon cornstarch; 1 1/2 tablespoons canola oil; 16 ounces boneless chicken breast, cut into 1-inch cubes; 2 cloves garlic, minced; 1 small white onion, cut into thin wedges (about 1/8 inch thick); 3 medium carrots, peeled and thinly sliced; 1 1/2 cups small broccoli florets; 1 medium red bell pepper, cut into 1-inch pieces

Recipe GLPR9ffa174ad32da8

Asian

Main Course

40 min

436 cal

Servings: 4

Stovetop

SNAP eligible

A vibrant stir-fry featuring tender cubed chicken breast and a colorful medley of fresh vegetables cooked in a wok, glazed with a savory-sweet soy sauce and honey reduction, served over fluffy brown rice.

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Ingredients

3 cups hot cooked brown rice

3 tablespoons reduced-sodium soy sauce

1/4 cup water

1 tablespoon honey

1 tablespoon cornstarch

1 1/2 tablespoons canola oil

16 ounces boneless chicken breast, cut into 1-inch cubes

2 cloves garlic, minced

1 small white onion, cut into thin wedges (about 1/8 inch thick)

3 medium carrots, peeled and thinly sliced

1 1/2 cups small broccoli florets

1 medium red bell pepper, cut into 1-inch pieces

Directions

In a small bowl, whisk together the soy sauce, water, honey, and cornstarch until smooth. Set aside.
Heat the canola oil in a large wok or skillet over medium-high heat until shimmering.
Add the minced garlic to the center of the wok and stir-fry for about 1 minute until fragrant and golden.
Add the chicken breast cubes to the center of the wok. Cook for 5–6 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center (165°F internal temperature). Push the cooked chicken to the sides of the wok.
Add the onion wedges to the center of the wok and cook for 2–3 minutes until slightly tender and beginning to soften. Push to the sides with the chicken.
Add the sliced carrots to the center of the wok and cook for 2 minutes, then push to the sides. Add the broccoli florets to the center and cook for 2 minutes, then push to the sides. Finally, add the red bell pepper pieces to the center and cook for 1–2 minutes until all vegetables are slightly tender but still crisp.
Pour the soy sauce mixture into the center of the wok, keeping the chicken and vegetables pushed to the sides.
Stir the sauce constantly in the center of the wok for 1–2 minutes until it thickens and turns glossy and translucent.
Gently fold the cooked chicken and vegetables from the sides into the thickened sauce, stirring until everything is evenly coated.
Divide the brown rice among four serving bowls and top each with the sizzling chicken and vegetable mixture. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is stocked at every major Charlotte chain—brown rice, chicken breast, and the vegetables are standard year-round finds at Harris Teeter, Food Lion, Kroger, and Walmart. The cost per serving runs around $2.50 to $3.00, driven mostly by the chicken breast, making it genuinely affordable for a weeknight. The stated 40 minutes is honest if you measure from water boiling; brown rice takes 45 minutes alone, so this recipe glosses over that reality and is really a 50-55 minute start-to-table effort, which matters for a weeknight. The dish reheats well, the cooking is straightforward with no fussy techniques, and while it's not rooted in local Carolina ingredients, it's practical, feeds four people reliably, and won't break the budget.