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Cook'n with Betty Crocker 
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Summer Garden Chicken Stir-Fry |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Summer Garden Chicken Stir-Fry recipe on the web!!Low-Fat! Prep: 15 min; Cook: 13 min To save time, you can use 4 to 5 cups of your favorite fresh vegetables from the salad bar for the vegetable combination used in this recipe. Or use a package of precut stir-fry vegetables available in the produce department. _ pound boneless skinless chicken breast halves, cut into 1-inch pieces _ cloves garlic, finely chopped _ teaspoons finely chopped ginger root _ medium onion, cut into thin wedges _ cup baby-cut carrots, cut lengthwise in half _ cup chicken broth _ tablespoons soy sauce _ to 3 teaspoons sugar _ cups broccoli flowerets _ cup sliced mushrooms (3 ounces) ___ cup diced red bell peppers _ teaspoons cornstarch Hot cooked rice, if desired 1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown. 2. Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally. 3. Add 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. 4. Mix cornstarch and remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over rice. NUTRITION FACTS: 1 Serving (about 1 1/4 cups):; Calories 165 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 50mg; Sodium 1,020mg; Carbohydrate 16g (Dietary Fiber 4g); Protein 23g % DAILY VALUE:; Vitamin A 66%; Vitamin C 84%; Calcium 6%; Iron 12% DIET EXCHANGES:; 2 1/2 Very Lean Meat; 3 Vegetable From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Rice Stuffing Apricot Wild Rice Stuffing CHICKEN BASICS Thyme-Baked Chicken with Vegetables Spicy Jamaican Chicken and Potatoes Skillet-Fried Chicken Oven-Fried Chicken Chicken and Dumplings Coq au Vin Roasted Chicken and New Potatoes Zesty Italian Chicken Indonesian Peanut Chicken Smoked Gouda- and Spinach-Stuffed Chicken Chicken Cacciatore Tomato-Feta Chicken with Orzo Chicken with Curry Sour Cream Sauce Crunchy Garlic Chicken Baked Chicken Kiev Two-Mustard Chicken Chicken Satay with Peanut Sauce Peanut Sauce Tandoori Chicken and Chutney Spicy Yogurt Marinade Smothered Chicken Summer Garden Chicken Stir-Fry Fiesta Taco Casserole Chicken à la King Chicken Pot Pie Chicken Club Salad with Hot Bacon Dressing TURKEY BASICS Maple-Glazed Turkey Breast Turkey with Lemon Rice Brandied Turkey with Cheese Turkey Divan Duckling with Orange Sauce Roast Goose with Apple Stuffing Pheasant with Rosemary Cream Sauce Pheasant Stew POULTRY BASICS CUTTING UP A WHOLE CHICKEN HOW TO BONE A CHICKEN BREAST HOW TO CARVE CHICKEN AND TURKEY HOW TO FLATTEN CHICKEN BREASTS TIMETABLE FOR ROASTING POULTRY TESTING CHICKEN FOR DONENESS--DON'T OVERDUE IT WHAT'S NEW WITH CHICKEN BREASTS THE SKINNY ON SKIN |
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