Best Chicken & Vegetables
No need to stress about dinner. This warm and hearty recipe is your perfect solution. 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. Prepare with white or brown rice. Supper is served!
Ingredients
- 2 tablespoon(s) vegetable oil, divided
- 16 ounce(s) boneless, skinless chicken breasts cut into thin strips
- 8 ounce(s) red bell pepper strips
- 1 cup(s) sliced fresh mushrooms
- 16 fresh pea pods cut in half crosswise
- 1/2 cup(s) water chestnuts
- 1/4 cup(s) green onions
- 3 teaspoon(s) grated fresh ginger root
- 1 clove garlic, crushed
- 2/3 cup(s) reduced-fat, reduced-sodium chicken broth
- 2 Equal Spoonful
- 2 tablespoon(s) light soy sauce
- 1 33/100 tablespoon(s) cornstarch
- 2 teaspoon(s) dark sesame oil
- 1 dash(es) salt
- 1 dash(es) pepper
- 3 cup(s) hot cooked rice
Instructions
- 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.
Nutrition
Calories: 1593.34kcalCarbohydrates: 178.48gProtein: 115.49gFat: 47.24gSaturated Fat: 3.53gCholesterol: 260mgSodium: 3795.06mgFiber: 11.66gSugar: 12.11g
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