Chicken stir-fry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 172.6
  • Total Fat: 1.8 g
  • Cholesterol: 67.0 mg
  • Sodium: 1,018.9 mg
  • Total Carbs: 9.8 g
  • Dietary Fiber: 2.2 g
  • Protein: 29.0 g

View full nutritional breakdown of Chicken stir-fry calories by ingredient


Introduction

To save time, you can use a package of precut stir-fry vegetables available in the produce department. To save time, you can use a package of precut stir-fry vegetables available in the produce department.
Number of Servings: 4

Ingredients

    1 lb boneless, skinless chicken breast halves, cut into 1-inch pieces.

    2 cloves garlic, finely chopped

    2 tsp finely chopped gingerroot

    1 medium onion, cut into thin wedges

    1 cup baby-cut carrots, cut lengthwise in half

    I cup chicken broth

    3 tbls soy sauce

    2 to 3 tsp of sugar

    2 cups broccoli flowerets

    1 cup sliced mushrooms (3 oz)

    1/2 cup diced red bell pepper

    2 tsp cornstarch

    Hot cooked rice, if desired

Directions

1. Heat 12-inch nonstick skillet over medium-high heat. Add chicken, garlic and gingerroot; 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, abd bell pepper. Cover and cook about 5 minutes, stirring 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.

Serving Size: makes four 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user JMKEY5142.