Stir-Fried Chicken and Vegetables
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
1 cup long-grain white rice, uncooked
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
PAM® Original No-Stick Cooking Spray
2 tablespoons La Choy® Soy Sauce
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/8 teaspoon crushed red pepper flakes
1 medium green bell pepper, cut into thin strips
4 green onions, cut into 1-inch lengths
4 ounces mushrooms, quartered (4 oz = about 1 cup)
2 medium cloves garlic, minced (2 med cloves = about 1 tsp)
1/2 cup chicken broth
6 ounces fresh or thawed frozen snow peas
1 cup cherry tomatoes, cut in half
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 67 mg | 7% |
Carbohydrate | 52 g | 17% |
Cholesterol | 72 mg | 24% |
Total Fat | 4 g | 6% |
Iron | 5 mg | 25% |
Calories | 389 kcal | 19% |
Sodium | 656 mg | 27% |
Protein | 34 g | 67% |
Saturated Fat | 1 g | 6% |
Sugars | 5 g | 0 |
Vitamin C | 61 mg | 102% |
Cook rice according to package directions. Meanwhile, place chicken in medium bowl. Add soy sauce, cornstarch, ginger and red pepper; mix well.
Spray large skillet or wok with cooking spray; heat over medium-high heat. Add bell peppers, onions, mushrooms and garlic; cook 2 to 3 minutes, or until vegetables are crisp-tender, stirring frequently. Remove vegetables from skillet; cover to keep warm.
Add chicken mixture to same skillet; cook and stir 2 to 3 minutes, or until chicken is no longer pink. Add broth; stir to loosen browned bits from bottom of skillet. Stir in pea pods; cook 1 minute, stirring frequently. Add tomatoes and cooked vegetables; cook an additional minute, or until heated through, stirring frequently. Serve with the rice.
Stir-Fried Chicken and Vegetables