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Tuesday, May 21, 2013
Featured Quizzes
Best Chicken & Vegetables
The best thing about this chicken dish isn't just the taste -- it's the convenience. Toss chicken breast and frozen vegetables together for a quick and easy meal. Serve with white or brown rice.
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Makes
4 servings
Ingredients
- 2 tbsp. vegetable oil, divided
- 1 lb. boneless, skinless chicken breasts cut into thin strips
- 1 cup red bell pepper strips
- 1 cup sliced fresh mushrooms
- 16 fresh pea pods cut in half crosswise
- 1/2 cup sliced water chestnuts
- 1/4 cup sliced green onions
- 1 tbsp. grated fresh ginger root
- 1 large clove garlic, crushed
- 2/3 cup reduced-fat, reduced-sodium chicken broth
- 2 tbsp. Equal Spoonful
- 2 tbsp. light soy sauce
- 4 tsp. cornstarch
- 2 tsp. dark sesame oil
- Salt and pepper to taste
- Hot cooked rice
Methods/steps
- Heat 1 tbsp. vegetable oil in large skillet over medium-high heat; stir-fry chicken until no longer pink. Remove chicken from skillet. Heat remaining 1 tbsp. vegetable oil in skillet. Add red peppers, mushrooms, pea pods, water chestnuts, green onion, ginger and garlic; stir-fry mixture 3 to 4 minutes until vegetables are crisp tender. Meanwhile, combine chicken broth, Equal, soy sauce, cornstarch and sesame oil until smooth. Stir into skillet mixture. Cook over medium heat until thick and clear. Stir in chicken; heat through and season with salt and pepper to taste. Serve over hot cooked rice.
