Oriental Chicken and Vegetable Stir-Fry: The Best Oriental Chicken and Vegetable Stir-Fry Recipe from Cook'n

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	Oriental Chicken and Vegetable Stir-Fry

Serves: 4

Print this Recipe

   2 tablespoons cornstarch
   1 can (14 1/2 oz) SWANSON Oriental Broth
   1 pound boneless skinless chicken breast halves, cut into strips
   5 cups cut-up vegetables
   4 cups hot cooked rice, cooked without salt

1. In bowl mix cornstarch and 1 cup broth until smooth. Set aside.

2. In medium nonstick skillet over medium-high heat, stir-fry chicken in 2 batches until browned. Set chicken aside.

3. Add remaining broth and vegetables. Heat to a boil. Reduce heat to low.

4. Cover and cook 5 minutes or until vegetables are tender-crisp.

5. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan and heat through. Serve over rice. If desired, garnish with radishes and red pepper.

EXCHANGES
Starch 3 1/2
Vegetable 1
Meat, very lean 3

PYRAMID SERVINGS
Starch 3 1/2
Vegetable 1
Meat 1

NUTRITION FACTS
Calories 404(31 calories from fat)
Fat 3 g
Saturated Fat 1 g
Cholesterol 69 mg
Sodium 560 mg*
Carbohydrate 59 g
Dietary Fiber 4 g
Sugars 6 g
Protein 32 g

* >400 mg of sodium
** Use a combination of broccoli florets, green onions cut in l-inch pieces, sliced celery, and sliced carrot.

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