Snappy Chicken Stir-Fry
TOTAL TIME: Prep/Total Time: 30 min
YIELD: 4 servings.
Don’t just reheat leftover chicken, stir-fry it up with some frozen veggies (the ones you have hiding
in your freezer). In no time, you'll have a great weeknight meal. We don’t call this recipe “snappy” for nothing. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
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3 tablespoons cornstarch
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1-1/2 cups reduced-sodium chicken broth
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3 tablespoons reduced-sodium soy sauce
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3/4 teaspoon garlic powder
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3/4 teaspoon ground ginger
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1/4 teaspoon crushed red pepper flakes
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1 package (16 ounces) frozen sugar snap stir-fry vegetable blend
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1 tablespoon sesame or canola oil
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2 cups cubed cooked chicken breast
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2 cups hot cooked brown rice
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1/4 cup sliced almonds, toasted
Directions
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1.
In a small bowl, combine the cornstarch, broth, soy sauce, garlic powder, ginger and pepper flakes; set aside.
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2.
In a large skillet or wok, stir-fry vegetable blend in oil for 5-7 minutes or until vegetables are tender.
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3.
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.
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4.
Nutrition Facts
1 cup chicken mixture with 1/2 cup rice and 1 tablespoon almonds: 382 calories, 10g fat (2g saturated fat), 54mg cholesterol, 723mg sodium, 43g carbohydrate (6g sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 1/2 starch, 1 fat.
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