MyPlate Stir Fry Bowl

Jun 15

Written By Judy Doherty, MPS, PCII

MyPlate Stir Fry Dinner

Yield 4

Author Judy Doherty

Here is an easy stir fry that layers together all of the MyPlate good groups. Serve your milk on the side.

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Ingredients

3 cups cooked brown rice
2 tablespoons olive oil or vegetable oil
2 cups broccoli florets
1 cup snow peas
1 cup sliced carrots
1 cup sliced assorted colors of bell peppers
1 tablespoon soy sauce
1 tsp sesame oil
1 tablespoon teriyaki sauce
2 cups diced rotisserie chicken, boneless, skinless
1 tablespoon toasted sesame seeds

Instructions

Cook the brown rice according to package directions. Set aside.
Meanwhile heat the oil in a wok then stirfy all the veggies. Cover them with a lid so they steam and cook faster. Season them with the sesame oil, soy sauce, and teriyaki sauce.
Assemble the stir fry bowls. Place the rice on the bottom of the bowl. Top with the veggies and then the cubed rotisserie chicken. Sprinkle the top with the sesame seeds. Serve immediately.

Nutrition Facts

Calories

518

Fat

20 g

Sat. Fat

4 g

Carbs

46 g

Fiber

6 g

Net carbs

40 g

Sugar

6 g

Protein

40 g

Sodium

875 mg

Cholesterol

114 mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.