Snappy Chicken Stir-Fry
Source of Recipe
Sharon Capps
Recipe Introduction
This was very quick and had a good flavor. It is not a sweet
stir-fry but still is good. The nutrition is based on 1 cup chicken serving.
List of Ingredients
Snappy Chicken Stir-Fry
3 tablespoons cornstarch
1 1/2 cups reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
3/4 teaspoon garlic powder
3/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 package (16 ounces) frozen sugar snap stir-fry
-- vegetable blend
1 tables
1/4 cup sliced almonds, toastedpoon sesame or canola oil
2 cups cubed cooked chicken breast
2 cups hot cooked brown riceRecipe
In a small bowl, combine the cornstarch, broth, soy sauce, garlic powder, ginger and pepper flakes; set aside.
In a large skillet or wok, stir-fry vegetable blend in oil for 5-7 minutes or until vegetables are tender.
Stir cornstarch mixture and add to the pan.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add chicken; heat through.
Serve with rice; sprinkle with almonds.
Nutrition
Total Fat: 9g
Sodium: 753mg
Carbohydrates: 39g
Fiber: 5g
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