Chicken Stir FrySubmitted by: NIKIM342
IntroductionA tasty sweet and salty stir fry with next to nothing on the prep side. You can substitute fresh veggies, of course, but this comes out just is good with hardly any work on your part. A tasty sweet and salty stir fry with next to nothing on the prep side. You can substitute fresh veggies, of course, but this comes out just is good with hardly any work on your part.
16 oz Chicken breast, cut into bite-sized pieces
4 tbs Cornstarch (2 for marinade, 2 for sauce)
1/3 cup Low-sodium soy sauce
1/2 tsp ground ginger
1 tsp garlic powder
2 tbl brown sugar, packed
Cooking Oil Spray
1/2 cup water
1 tsp chicken bouillon
1 package bell peppers (16 oz) frozen
1 package stir fry vegetables (16 oz) frozen
2. Spray a large skillet or wok with cooking oil; stir-fry chicken until no longer pink (4-6 mins). Remove and keep warm
3. Spray wok or skillet with cooking oil and stir fry frozen vegetables until crisp-tender. Add water and bouillon. Return chicken to the pan. Stir until well-mixed, then create a well in the middle by pushing meat and vegetables to the side. Add cornstarch mixed with 2 tbl of water to thinken sauce. Cook and stir until thickened and bubbly.
Serve over brown rice.
Serving Size: Makes 4 servings (4 oz chicken, 1.5 cups vegetables and sauce)
Number of Servings: 4
Recipe submitted by SparkPeople user NIKIM342.