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Sizzling Chicken Stir-Fry

  • Prep 15 min
  • Total 25 min
  • Servings 4

Sizzle the dinner table tonight with this filling inviting combination of chicken, vegetable and rice cooked in Asian flavors! ...MORE+ LESS-

Ingredients

Ingredients

1
cup water
1
cup uncooked instant rice
4
boneless, skinless chicken breasts (about 1 pound total)
1
tablespoon vegetable oil
1
bag (16 ounces) frozen broccoli, carrots and water chestnuts (or other combination)
1/3
cup stir-fry sauce

Steps

Hide Images
  • 1
    Put the water in the saucepan. Cover saucepan with lid, and heat over medium-high heat until water is boiling fast. Take saucepan off hot burner.
  • 2
    Add the rice to water, stirring with the wooden spoon. Cover saucepan with lid. Put saucepan on the pot holder on the counter while you cook the chicken.
  • 3
    Cut the chicken into bite-size pieces on the cutting board, using the knife.
  • 4
    Put the vegetable oil in the skillet. Heat over medium-high heat until hot. (To test skillet, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Add the chicken. Cook for 2 minutes, stirring all the time with the pancake turner.
  • 5
    Add the frozen vegetables to chicken. Cook for about 5 minutes, stirring all the time, until vegetables are slightly soft and chicken is no longer pink in center. (To check if chicken is cooked, cut into a piece with a clean knife.)
  • 6
    Add the stir-fry sauce to chicken mixture. Cook and stir for about 1 minute or until sauce is hot. Serve over the hot rice.

Expert Tips

  • Measuring cups Large saucepan with lid Wooden spoon Pot holder Plastic cutting board Small sharp knife Measuring spoon Large skillet Pancake turner
  • Veggies with Chicken Specs, that's what I'd call this recipe! - Becky

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
70
% Daily Value
Total Fat
8g
Saturated Fat
2g
Cholesterol
75mg
Sodium
1020mg
Total Carbohydrate
36g
Dietary Fiber
3g
Protein
32g
% Daily Value*:
Iron
16%
16%
Exchanges:
2 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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