Summer Garden Chicken Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces2 cloves garlic, finely chopped2 tps. finely chopped gingerroot1 medium onion, cut into thin wedges1 cup baby carrots, cut lengthwise in half1 cup chicken broth3 Tbsp. soy sauce2 Tbsp. sugar2 cups broccoli flowerets1 cup sliced mushrooms1/2 cup diced red pepper2 tsp. cornstarch
1. Spry 12-inch nonstick skillet with cooking spray, heat over medium-high heat. Add chicken, garlic and gingerrot; 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 and bell pepper. Cover and cook about 5 minutes, stiring 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. (Rice not included in nutritional info).
Makes about four 1.25 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ARPEDGIO.
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 and bell pepper. Cover and cook about 5 minutes, stiring 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. (Rice not included in nutritional info).
Makes about four 1.25 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ARPEDGIO.
Nutritional Info Amount Per Serving
- Calories: 228.4
- Total Fat: 2.6 g
- Cholesterol: 66.3 mg
- Sodium: 1,169.2 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 3.1 g
- Protein: 32.4 g
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