Makes 4 servings (½ cup chicken, 1½ cups vegetables, ½ cup rice per serving)

Ingredients

• 1 large egg
• ⅓ cup cornstarch
• 2 tbsp panko breadcrumbs
• 2 tsp vegetable oil, divided
• ​3 boneless skinless chicken breasts, diced
• ¼ cup sweet chili sauce
• 4 cups shredded green cabbage
• 1 cup julienned carrots
• 1 cup thinly sliced red bell pepper
• 1 tbsp low sodium soy sauce
• 2 green onions, thinly sliced
• 2 tbsp chopped unsalted peanuts
• ½ cup fresh chopped cilantro
• 2 cups cooked brown basmati rice

Preparation

1. In a medium bowl whisk together egg, cornstarch and panko.
2. Add chicken and stir until evenly coated.
3. Heat 1 tsp oil in a frypan over medium heat and add chicken.
4. Cook until browned and cooked through. Remove from heat and add sweet chili sauce, stirring to coat chicken evenly. Set aside.
5. Meanwhile, heat remaining 1 tsp oil in a frypan over medium heat. Add cabbage, carrots and peppers. Cook, stirring, until vegetables are tender-crisp, about 3 – 4 minutes.
6. Add soy sauce and stir to combine. Remove from heat.
7. Serve chicken and vegetables over rice, dividing equally. Sprinkle with green onions, crushed peanuts and cilantro.
8. Serve and enjoy!

 

Nutritional analysis per serving: 449 calories, 9 g fat, 28 g protein, 63 g carbohydrate (57 g available carbohydrate), 6 g fibre, 335 mg sodium

My Viva Servings: 4 grains, 3 proteins, 3 vegetables, 1 fat

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