Chicken Vegetable Stir-Fry
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chicken Vegetable Stir-Fry calories by ingredient
Number of Servings: 4
Ingredients
-
2 tablespoons cornstarch
14 oz Swanson Chicken Broth 99% fat free
1 tbsp soy sauce
1/4 tsp ground ginger
2 tbsp canola oil, separated
1 pound skinless, boneless chicken breasts, cut in strips
1 1/4 cup cut-up broccoli
1 1/4 cup sliced mushrooms
1 1/4 cup chopped carrots
1 1/4 cup chopped celery
1 clove garlic
Directions
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.