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Prep 30min
Total30min
Servings4
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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
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Steps
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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For an earthier mushroom flavor, try 1/2 cup of shiitake mushrooms in place of 1 cup of regular mushrooms.
Garnish this stir-fry with green onion "fans": Cut several 1-inch slits through both ends of 4-inch lengths of green onion. Place slit onions in cold water until the cut ends have fanned out.
Prepare this stir-fry for an Asian-theme dinner party. Start the menu with black tea, and serve wedges of fresh pineapple and fortune cookies for dessert.
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Nutrition Facts
Serving Size:1 Serving
Calories
330
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
45mg
15%
Sodium
760mg
32%
Total Carbohydrate
44g
15%
Dietary Fiber
1g
4%
Sugars
3g
Protein
26g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
30%
30%
Calcium
2%
2%
Iron
15%
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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