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Vegetable-Chicken Stir-Fry with Rice

vegetable-chicken stir-fry with rice Entree Asian
Vegetable-Chicken Stir-Fry with Rice
  • Prep 30 min
  • Total 30 min
  • Servings 4

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!

Updated November 1, 2018

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

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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
45
% Daily Value
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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