How To Make Chicken and Vegetable Stir-Fry
Tender chunks of chicken make this vegetable stir-fry meatier and more filling. Packed full of flavors, you won’t ever order takeaway with this recipe.
Serves:
Ingredients
- 2tbspcornstarch
- 1¾cupsSwanson® Chicken Stock
- 1tbspsoy sauce,low-sodium
- vegetable cooking spray
- 4chicken breasts,skinless, boneless
- 5cupsvegetables,cut-up
- ¼tspground ginger
- ¼tspgarlic powder
- 4cupsrice,cooked
Instructions
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Stir the cornstarch, stock and soy sauce in a small bowl until the mixture is smooth.
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Spray a 12-inch nonstick skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until it’s well browned. Remove the chicken from the skillet.
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Add the vegetables, ginger and garlic powder to the skillet. Stir-fry until the vegetables are tender-crisp.
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Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the rice.
Nutrition
- Calories: 1139.36kcal
- Fat: 19.11g
- Saturated Fat: 5.39g
- Trans Fat: 0.18g
- Monounsaturated Fat: 7.65g
- Polyunsaturated Fat: 4.22g
- Carbohydrates: 177.81g
- Fiber: 4.65g
- Sugar: 1.68g
- Protein: 55.98g
- Cholesterol: 114.51mg
- Sodium: 535.41mg
- Calcium: 69.96mg
- Potassium: 923.22mg
- Iron: 4.26mg
- Vitamin A: 331.74µg
- Vitamin C: 12.04mg
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