Seseame Chicken Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients:*Minute Rice, 4 cupSesame Oil, 1 tbsp *Canola Oil, 1 tbsp (Chicken Breast 2 breast, bone and skin removed Swanson Chicken Broth 99% Fat Free, 4 cup Cornstarch 3 TblsGinger, ground, 2 tsp Garlic, 2 tsp Mixed Vegetables, frozen, 1 package (10 oz)
Cook Minuter Rice according to directions on the box. After all the water is absorbed add 1 Tbsp seseame oil and toss until all rice is coated. Set aside.
Stir fry cubed chicken breast in 1/2 Tbls canola oil, ginger and garlic until all pieces are white on the outside and pink on the inside. Pour into bowl, chicken will continue to cook outside the pan, but remain juicy instead of dried out.
Next stir fry the mixed vegetables in the remaining 1/2 Tbls oil until heated through. Pour into bowl containing the chicken.
Next pour about a half a cup of the chicken broth into a coffee cup and the remaining broth in to the fry pan. Mix three Tbls cornstarch into the broth in the coffee cup until completely disolved and smooth. Whisk into chicken broth and stir until thick and bubbly. Boil for two minutes. Stir in Chicken and vegetables. Serve 1/2 Cup stir fry over 1/2 cup rice. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ADOZNROSAS.
Stir fry cubed chicken breast in 1/2 Tbls canola oil, ginger and garlic until all pieces are white on the outside and pink on the inside. Pour into bowl, chicken will continue to cook outside the pan, but remain juicy instead of dried out.
Next stir fry the mixed vegetables in the remaining 1/2 Tbls oil until heated through. Pour into bowl containing the chicken.
Next pour about a half a cup of the chicken broth into a coffee cup and the remaining broth in to the fry pan. Mix three Tbls cornstarch into the broth in the coffee cup until completely disolved and smooth. Whisk into chicken broth and stir until thick and bubbly. Boil for two minutes. Stir in Chicken and vegetables. Serve 1/2 Cup stir fry over 1/2 cup rice. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ADOZNROSAS.
Nutritional Info Amount Per Serving
- Calories: 234.6
- Total Fat: 4.5 g
- Cholesterol: 34.2 mg
- Sodium: 306.0 mg
- Total Carbs: 53.2 g
- Dietary Fiber: 1.5 g
- Protein: 20.2 g
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