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Vegetable-Chicken Stir-fry

Add something flavorful to your family's Asian dinner! Serve stir-fried chicken and vegetables over rice - a dish that's ready in 30 minutes!

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

Ingredients

1
cup uncooked long-grain white rice
2
cups water
1
cup chicken broth
1
tablespoon oyster sauce
1/2
teaspoon sugar
3
teaspoons cornstarch
3/4
lb. chicken breast strips for stir-frying
1/2
teaspoon ginger
1/4
teaspoon salt
1
tablespoon oil
1
cup fresh snow pea pods
1
cup fresh mushrooms, sliced
1/2
medium red bell pepper, cut into 2x1/4-inch strips
1
garlic clove, minced

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Cook rice in water as directed on package.
  • 2 Meanwhile, in small bowl, combine broth, oyster sauce, sugar and 2 teaspoons of the cornstarch; blend well. Set aside.
  • 3 In medium bowl, combine chicken, ginger, salt and remaining 1 teaspoon cornstarch; mix gently to coat. Set aside.
  • 4 Heat oil in wok or large nonstick skillet over high heat until hot. Add chicken mixture; cook and stir 3 minutes. Add pea pods, mushrooms, bell pepper and garlic; cook and stir 3 minutes or until chicken is no longer pink in center.
  • 5 Add broth mixture; cook an additional 1 to 2 minutes or until sauce is slightly thickened and vegetables are crisp-tender. Serve over rice.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
45mg
45%;
Sodium
760mg
760%;
Total Carbohydrate
44g
44%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
30%;
Calcium
2%;
Iron
15%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 2 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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