| 15 | 40 | 530 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 4 |
| 3 tbsp | Soy sauce, Light |
| 5 tbsp | Maple syrup, pure |
| 1 tsp | Sesame oil |
| 1/2 tsp | Red pepper flakes |
| 1 tsp | Cornstarch |
| 3/4 cup | Brown rice, medium-grain, dry |
| 2 tbsp | Extra virgin olive oil (divided) |
| 1 medium | Yellow onion (chopped) |
| 2 tbsp minced | Ginger root (grated) |
| 2 clove(s) | Garlic (minced) |
| 2 medium | Carrots (sliced) |
| 1 cup whole | Snow peas, raw |
| 1 bunch, trimmed | Asparagus |
| 2 breast | Chicken breast, boneless, skinless (cut into chunks) |
| 1/4 cup | Cashew nuts, raw |
Cook rice according to package directions and set aside.
Shake together all sauce ingredients and set aside.
Heat 1 tbsp. oil over medium heat.
Add the onion and cook, stirring occasionally for 5 or so minutes until onion is soft.
Add the garlic and ginger and cook for 1 minute.
Add the carrots, peas and asparagus and cook for 5 minutes or until slightly tender.
Transfer veggies to a bowl.
And 1 tbsp. oil to pan
Add the chicken to the pan and cook for 5 to 7 minutes until cooked through.
Add the stir fry sauce and cook for 1 minute until thickened.
Divide, rice, chicken and veggies among 4 containers and spoon extra sauce over each.
| Grain | 1.2 |
| Meat | 1.3 |
| Meat Alternative | 0.3 |
| Vegetables | 2.9 |
