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    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 rice

    Recipe




    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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