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10-Minute Italian Chicken Stir-Fry




Source of Recipe


culinary.net


Recipe Introduction


To save time, the following recipe uses pre-sliced mushrooms, a jar of minced garlic, and a bag of frozen mixed vegetables that includes zucchini and peppers.


List of Ingredients




* 1 Tbsp. canola oil
* 3/4 lb. skinless, boneless chicken breast, cut in 3/4-inch pieces
* 1 16-oz. bag frozen mixed vegetables for stir-fry
* 1 tsp. finely minced garlic
* 1/2 cup sliced fresh mushrooms
* 1 tsp. dried basil
* 1 tsp. dried oregano
* 1/2 cup fat-free, reduced-sodium chicken broth
* 2 Tbsp. grated Parmesan cheese
* Salt and freshly ground black pepper, to taste
* 2 cups cooked hot rice, preferably brown

Recipe



Place large skillet over high heat. Add oil, swirl to coat pan and heat oil until very hot. Add chicken and stir-fry until it loses pink color. With slotted spoon, remove chicken from pan and set aside. Add garlic and stir-fry until garlic is fragrant, about 1 minute.

Add vegetables to pan. Stir-fry about 2 minutes. Return chicken to pan. Add basil, oregano and chicken broth. Stir-fry until chicken is opaque throughout, about 4 minutes. Add cheese and toss. Season to taste with salt and pepper.

Serve immediately, including juices from pan, over hot cooked rice, preferably brown.

Nutrition
Per serving: 316 calories, 7 g. total fat (1 g. saturated fat), 27 g. carbohydrate, 27 g. protein, 6 g. dietary fiber, 244 mg. sodium.

Serves
Makes 4 servings