Thursday, August 4, 2011

Garden Chicken Stir Fry

I made this recipe last night and it was soooo good! 
Its from Our Best Bites and is only 350 cal!

1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 teaspoons finely chopped gingerroot
1 medium onion, cut into thin wedges
1 cup ready-to-eat baby-cut carrots, cut lengthwise in half
1 cup fat-free chicken broth
1 tablespoons reduced sodium soy sauce
3 teaspoons sugar
2-3 cups fresh broccoli florets
2 cup sliced fresh mushrooms (3 oz)
1 cup chopped bell pepper (any color)
1/2 teaspoons cornstarch
Hot cooked brown rice, if desired


Heat 12-inch nonstick skillet over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 2 to 3 minutes or until chicken is brown.
Stir in onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.
Stir in broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
In small bowl, mix cornstarch and remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.
Serve over rice.


Tiffanee said...

YUM! There are so many wonderful recipes on this blog and of things my family eats. I am so loving it. Thank you!!