Honey Sesame Chicken Vegetable Stir Fry | Louisiana Egg Commission

Honey Sesame Chicken Vegetable Stir Fry

Ingredients

balsamic vinegar	2 tablespoons
toasted sesame oil	2 tablespoons
honey	1 tablespoon
rice vinegar	1 tablespoon
sesame seeds	1 tablespoon
ground ginger	1/2 teaspoon
garlic powder	1/4 teaspoon
no-salt-added vegetable broth, divided	1/2 cup
yellow onion, diced	1/2 cup
boneless, skinless chicken breast, cut into 1-inch cubes	1 pound
minced ginger	2 teaspoons
garlic cloves, minced	2
broccoli florets, chopped into bite-size pieces	2 cups
red bell pepper, cut into 1-inch pieces	1 cup
mushrooms, sliced	1 cup
carrots, shredded	1/2 cup
cooked brown rice	2 cups
large eggs, whisked	2

In a small bowl, MIX the balsamic vinegar, toasted sesame oil, honey, rice vinegar, sesame seeds, ground ginger, and garlic powder together. SET aside.
In a large skillet over medium heat, ADD ¼ cup no-salt-added vegetable broth. ADD onions and COOK until translucent, about 5 minutes.
ADD chicken breast pieces and COOK for about 5 minutes or until cooked through. REMOVE chicken and onions from the skillet.
ADD the remaining ¼ cup of low-sodium vegetable broth to the skillet, along with ginger, garlic, broccoli, bell peppers, mushrooms, and carrots. COOK, stirring occasionally, until slightly softened, about 5 minutes.
ADD the chicken and onions back to the skillet. ADD in the whisked eggs. STIR to combine.
Once the eggs are cooked through, ADD the previously prepared balsamic vinegar sauce to the pan. STIR thoroughly to combine. REDUCE the heat to low and COOK for about 5 minutes, covered.
DIVIDE cooked rice and stir-fry mixture evenly over 4 plates.