chicken hoisin rice bowl stir fry

Chicken Hoisin Rice Bowl Recipe with Mushrooms & Zucchini

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: Serves 4

Serving Size: 1/3 cup rice + 1 cup chicken mixture

Calories per serving: 245 cal

Fat per serving: Total Fat 6.3g / Saturated Fat 1.4g

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

• 2 tsp canola oil, divided
• 1 tbsp minced fresh ginger
• 2 garlic cloves, minced
• 2 boneless, skinless chicken breasts, cut into 3/4-inch pieces

• 1/2 tsp ground pepper
• 8 oz. crimini mushrooms, thinly sliced
• 3 oz. shiitake mushrooms, stems remove, thinly sliced
• 1 medium zucchini, cut into thin half-circles
• 1/4 cup hoisin sauce
• 3 tbsp low-sodium chicken broth
• 1 tbps soy sauce
• 1/4 tsp red pepper flakes
• 1 1/3 cups brown rice

Instructions

1. Heat 1 teaspoon of canola oil in a large nonstick skillet set over medium-high heat.
2. Add the ginger and cook, stirring for 30 seconds. Add the garlic and cook for additional 30 seconds.
3. Stir in the chicken breast and ground pepper, and stir-fry until the chicken is just cooked through, about 4 minutes. Remove the chicken from the pan and set aside.
4. Heat the remaining 1 teaspoon of canola oil in the same pan.
5. Add the crimini and shiitake mushroom and cook until starting to soften, about 3 minutes. Add the zucchini and cook for 1 minute.
6. In a small bowl, whisk together the hoisin sauce, chicken broth, soy sauce and red pepper flakes.
7. Add the sauce and the cooked chicken to the mushroom mixture and stir until heated and coated with sauce.
8. Divide the rice between 4 bowls (1/3 cup rice per bowl) and top each with the chicken mixture. Serve. Notes

Calories 244.8 / Total Fat 6.3g / Saturated Fat 1.4g / Cholesterol 41.1mg / Sodium 540mg / Total Carbohydrates 27.2g / Fiber 3.2g / Sugar 3.4g / Protein 20.8g / WW (Old Points) 5 / WW (Points+) 6