Vegetable-Chicken Stir-Fry

Name: Vegetable-Chicken Stir-Fry Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 5
Ingredients: 1 cup uncooked long-grain white rice; 2 cups water; 1 cup chicken broth; 1 tablespoon oyster sauce; 1/2 teaspoon sugar; 3 teaspoons cornstarch; 3/4 lb. chicken breast strips for stir-frying; 1/2 teaspoon ginger; 1/4 teaspoon salt; 1 tablespoon oil; 1 cup fresh snow pea pods; 1 cup fresh mushrooms sliced; 1/2 medium red bell pepper cut into 2x1/4-inch strips 1 garlic clove minced

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 5

Ingredients

1 cup uncooked long-grain white rice 2 cups water 1 cup chicken broth 1 tablespoon oyster sauce 1/2 teaspoon sugar 3 teaspoons cornstarch 3/4 lb. chicken breast strips for stir-frying 1/2 teaspoon ginger 1/4 teaspoon salt 1 tablespoon oil 1 cup fresh snow pea pods 1 cup fresh mushrooms, sliced 1/2 medium red bell pepper, cut into 2x1/4-inch strips 1 garlic clove, minced

Directions

Cook rice in water as directed on package.

Meanwhile, in small bowl, combine broth, oyster sauce, sugar and 2 teaspoons of the cornstarch; blend well. Set aside.

In medium bowl, combine chicken, ginger, salt and remaining 1 teaspoon cornstarch; mix gently to coat. Set aside.

Heat oil in wok or large nonstick skillet over high heat until hot. Add chicken mixture; cook and stir 3 minutes. Add pea pods, mushrooms, bell pepper and garlic; cook and stir 3 minutes or until chicken is no longer pink in center.

Add broth mixture; cook an additional 1 to 2 minutes or until sauce is slightly thickened and vegetables are crisp-tender. Serve over rice.

Serving Size: Makes 5 plated servings

Number of Servings: 5

Recipe submitted by SparkPeople user ALYNN713.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving