Chicken Vegetable Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tablespoons cornstarch14 oz Swanson Chicken Broth 99% fat free1 tbsp soy sauce1/4 tsp ground ginger2 tbsp canola oil, separated1 pound skinless, boneless chicken breasts, cut in strips1 1/4 cup cut-up broccoli1 1/4 cup sliced mushrooms1 1/4 cup chopped carrots1 1/4 cup chopped celery1 clove garlic
In a small bowl, combine corn starch, broth, soy sauce, and ginger until smooth. Set aside.
Heat 1 tbsp oil in a 10 inch skillet over medium-high heat. Add chicken strips, stir-fry until browned, remove.
Reduce heat to medium. In same skillet, in remaining oil, stir-fry vegetables and garlic until vegetables are tender-crisp.
Add reserved cornstarch mixture. Cook until mixture boils and thickens, stirring constantly. Return chicken to skillet. Heat through, stirring occasionally. Serve over rice, if desired.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CURLYMARIE.
Heat 1 tbsp oil in a 10 inch skillet over medium-high heat. Add chicken strips, stir-fry until browned, remove.
Reduce heat to medium. In same skillet, in remaining oil, stir-fry vegetables and garlic until vegetables are tender-crisp.
Add reserved cornstarch mixture. Cook until mixture boils and thickens, stirring constantly. Return chicken to skillet. Heat through, stirring occasionally. Serve over rice, if desired.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user CURLYMARIE.
Nutritional Info Amount Per Serving
- Calories: 241.7
- Total Fat: 8.8 g
- Cholesterol: 65.7 mg
- Sodium: 581.6 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 2.9 g
- Protein: 28.9 g
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