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Snappy Chicken Stir-fry

Posted by on May. 13, 2012 at 9:11 PM
  • 1 Replies
  • 195 Total Views

 

Ingredients
3 tablespoons cornstarch
1-1/2 cups reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
3/4 teaspoon garlic powder
3/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 package (16 ounces) frozen sugar snap stir-fry vegetable blend
1 tablespoon sesame or canola oil
2 cups cubed cooked chicken breast
2 cups hot cooked brown rice
1/4 cup sliced almonds, toasted

Directions
In a small bowl, combine the cornstarch, broth, soy sauce, garlic powder, ginger and pepper flakes; set aside.
In a large skillet or wok, stir-fry vegetable blend in oil for 5-7 minutes or until vegetables are tender.
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.
Yield: 4 servings.
by on May. 13, 2012 at 9:11 PM
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Replies (1-1):
mommamiaria
by Group Owner on May. 20, 2012 at 7:21 PM

We love stir fry. I am going to try this. Thanks for posting.  

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