Chicken and Vegetable Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
chicken brothsoy saucecornstarchsugargarlic powdergingeroilboneless skinless chicken breasts, cut into thin stripscup-up stir fry vegetables`
1.Mix broth, soy sauce, cornstarch, sugar, garlic powder, and ginger in small bowl until smooth. Set aside.
2.Heat oil in large nonstick skillet on medium-high heat. Add chicken in several batches; stir fry 5 minutes until cooked through. Remove from skillet. Repeat with remaining chicken, adding additional oil if needed. Add vegetables to skillet; stir fry 3 minutes. Return chicken to skillet.
3. Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened. Serve with cooked rice, if desired.
Serving Size: 8 one-cup servings
2.Heat oil in large nonstick skillet on medium-high heat. Add chicken in several batches; stir fry 5 minutes until cooked through. Remove from skillet. Repeat with remaining chicken, adding additional oil if needed. Add vegetables to skillet; stir fry 3 minutes. Return chicken to skillet.
3. Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened. Serve with cooked rice, if desired.
Serving Size: 8 one-cup servings
Nutritional Info Amount Per Serving
- Calories: 148.7
- Total Fat: 4.3 g
- Cholesterol: 42.0 mg
- Sodium: 838.2 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.1 g
- Protein: 18.5 g
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