Vegetable-Chicken Stir-fry

Add something flavorful to your family's Asian dinner! Serve stir-fried chicken and vegetables over rice - a dish that's ready in 30 minutes!

  • prep time 30 min
  • total time 30 min
  • ingredients 14
  • servings 4

Ingredients

1
cup uncooked long-grain white rice
2
cups water
1
cup chicken broth
1
tablespoon oyster sauce
1/2
teaspoon sugar
3
teaspoons cornstarch
3/4
lb. chicken breast strips for stir-frying
1/2
teaspoon ginger
1/4
teaspoon salt
1
tablespoon oil
1
cup fresh snow pea pods
1
cup fresh mushrooms, sliced
1/2
medium red bell pepper, cut into 2x1/4-inch strips
1
garlic clove, minced
  • 1 Cook rice in water as directed on package.
  • 2 Meanwhile, in small bowl, combine broth, oyster sauce, sugar and 2 teaspoons of the cornstarch; blend well. Set aside.
  • 3 In medium bowl, combine chicken, ginger, salt and remaining 1 teaspoon cornstarch; mix gently to coat. Set aside.
  • 4 Heat oil in wok or large nonstick skillet over high heat until hot. Add chicken mixture; cook and stir 3 minutes. Add pea pods, mushrooms, bell pepper and garlic; cook and stir 3 minutes or until chicken is no longer pink in center.
  • 5 Add broth mixture; cook an additional 1 to 2 minutes or until sauce is slightly thickened and vegetables are crisp-tender. Serve over rice.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    330
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    45mg
    45%;
    Sodium
    760mg
    760%;
    Total Carbohydrate
    44g
    44%
    (Dietary Fiber
    1g
    1%
      Sugars
    3g
    3%
    ),
    Protein
    26g
    26%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    30%;
    Calcium
    2%;
    Iron
    15%;
    Exchanges:
    3 Starch; 3 Other Carbohydrate; 2 1/2 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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