SUMMER STIR-FRY with JASMINE RICE

I was craving all the summer veggies this week, and something a little lighter with the HOT weather and this summer stir fry hit the spot! Austin got us a wok a few weeks ago, so it was time to test it out! ‍ Stir fry is a great way to get in lots of different veggies (or to use up any veggies that are about to go bad, like I did)

Servings: 4

Calories per serving: 313 cal

Protein per serving: 34 g

Carbs per serving: 43 g

Ingredients:

12 oz boneless skinless chicken (~3 small breasts)

1 head broccoli

2 cups asparagus

½ cup frozen corn

2 bell peppers

1 yellow onion

2 zucchini

2 yellow squash

¼ cup low-sodium soy sauce

⅛ cup honey

1 cup jasmine rice (cooked)

Salt and pepper to taste

Directions:

1. Cut raw chicken into cubes and set aside, Chop broccoli into smaller florets, cut asparagus into halves, and chop peppers, onion, zucchini, and squash into cubes and set aside.

2. Spray wok (or large frying pan) with olive oil spray and place over medium high heat. Add cubes of chicken and cook for ~5-6 mins, stirring constantly. Add all vegetables to pan and cook for another 10-15 mins, stirring constantly.

3. While stir-fry is cooking, in a separate small pot over medium heat, add honey and soy sauce and whisk. Cook for ~4-5 mins until mixture starts to bubble, then pour into bowl and set aside.

4. Scoop ½ cup of cooked jasmine rice onto plate, top with stir fry mixture, and then with ¼ serving of homemade sauce and enjoy!