Chicken stir-fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb boneless, skinless chicken breast halves, cut into 1-inch pieces.2 cloves garlic, finely chopped2 tsp finely chopped gingerroot1 medium onion, cut into thin wedges1 cup baby-cut carrots, cut lengthwise in halfI cup chicken broth3 tbls soy sauce2 to 3 tsp of sugar2 cups broccoli flowerets1 cup sliced mushrooms (3 oz)1/2 cup diced red bell pepper2 tsp cornstarchHot cooked rice, if desired
1. Heat 12-inch nonstick skillet over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
2. Add onion, carrots, 3/4 cup of the broth, the soy sauce, and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.
3. Add broccoli, mushrooms, abd bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
4. Mix cornstarch and remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over rice.
Serving Size: makes four 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JMKEY5142.
2. Add onion, carrots, 3/4 cup of the broth, the soy sauce, and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.
3. Add broccoli, mushrooms, abd bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
4. Mix cornstarch and remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over rice.
Serving Size: makes four 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JMKEY5142.
Nutritional Info Amount Per Serving
- Calories: 172.6
- Total Fat: 1.8 g
- Cholesterol: 67.0 mg
- Sodium: 1,018.9 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.2 g
- Protein: 29.0 g
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