Name: Vegetable-Enriched Chicken Stir-Fried Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 teaspoons vegetable oil, divided; 1 red bell pepper, cut into strips; 0.5 medium onion, sliced; 1 (6 ounce) skinless, boneless chicken breast half, cut into cubes; 2 cups chopped zucchini; 2 cups chopped carrots; 1 cup chopped cabbage; 1 cup chopped sugar snap peas; 0.33 cup low sodium chicken or vegetable broth; 1.5 tablespoons minced garlic; 1 tablespoon minced fresh ginger; 2 cups cooked short grain brown rice; 2 tablespoons low sodium soy sauce; 2 teaspoons sesame oil; 0.25 cup sliced green onions; 0.5 teaspoon salt

Ready in: 45 mins

Serves: 4 servings

Ingredients: 16

This delightful stir-fried rice featuring zucchini, carrots, cabbage, and snap peas replaces excess oil with an abundance of wholesome vegetables. Encourage youngsters to assist in selecting the freshest produce.

Ingredients

9	teaspoons vegetable oil, divided
1	red bell pepper, cut into strips
¹⁄₂	medium onion, sliced
1	(6 ounce) skinless, boneless chicken breast half, cut into cubes
2	cups chopped zucchini
2	cups chopped carrots
1	cup chopped cabbage
1	cup chopped sugar snap peas
¹⁄₃	cup low-sodium chicken or vegetable broth
1 ¹⁄₂	tablespoons minced garlic
1	tablespoon minced fresh ginger
2	cups cooked short-grain brown rice
2	tablespoons low-sodium soy sauce
2	teaspoons sesame oil
¹⁄₄	cup sliced green onions
¹⁄₂	teaspoon salt

Instructions

1.	In a large lidded skillet or wok over medium-high heat, heat 2 teaspoons of vegetable oil until it shimmers. Add red bell pepper and onion; cook, stirring occasionally, until both are crisp-tender, approximately 5 minutes. Transfer the contents to a bowl.
2.	Add another 2 teaspoons of oil to the skillet and heat until it shimmers. Incorporate the chicken and cook, stirring occasionally, until it is no longer pink, about 5 minutes. Transfer to the bowl with the vegetables.
3.	Introduce another 2 teaspoons of oil to the skillet and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and snap peas; cook while stirring occasionally for 2 minutes. Pour in the broth and cook covered until the vegetables reach a crisp-tender state, about 3 minutes. Transfer to the bowl.
4.	Finally, add the remaining 3 teaspoons of oil to the skillet and heat until it shimmers. Add garlic and ginger; cook and stir for 15 seconds. Add the rice and cook, breaking up any clumps and stirring occasionally for 2 minutes. Incorporate the contents of the bowl, soy sauce, sesame oil, green onions, and salt. Cook while stirring and tossing until well combined and heated through, approximately 5 minutes more.