The ingredients and measurements are in grams:
Ingredients:
200g boneless, skinless chicken breast, diced
150g brown rice, cooked and cooled
150g mixed vegetables (such as carrots, peas, and bell peppers)
50g onion, diced
50g low-sodium soy sauce
5g garlic powder
5g ginger powder
2g black pepper
2g salt
500ml chicken broth (low-sodium)
Instructions:
In a small bowl, whisk together the cornstarch, garlic powder, ginger powder, black pepper, and salt. Add the diced chicken and stir to coat evenly.
In a large non-stick skillet or wok, heat the chicken broth over medium-high heat until it comes to a simmer. Add the chicken and cook until no longer pink, stirring occasionally, about 5-7 minutes.
Add the mixed vegetables and onion to the skillet and stir to combine with the chicken. Cook for another 2-3 minutes until the vegetables are tender.
Add the cooked brown rice to the skillet and stir to combine with the chicken and vegetables. Cook for another 2-3 minutes until the rice is heated through.
Pour the soy sauce over the rice mixture and stir to combine. Cook for another 1-2 minutes until the sauce is evenly distributed and the fried rice is heated through.
Serve hot and enjoy!
This recipe makes about 4 servings of low-fat, moderate-carb chicken fried rice. Each serving provides approximately 180 calories, 17g of carbohydrates, 20g of protein, and 2g of fat
