Chicken and Vegetable Stir-Fry |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I've made this dish many times. The ingredients (mainly the veggies) sometimes vary depending on what I have on hand, but it always turns out delicious. Ingredients:
cooking spray |
2 tablespoons fat free chicken broth (can substitute with oil or vegetable broth or stock) |
2 garlic cloves, crushed |
1 1/4 lbs boneless skinless chicken breasts, 1 1/2-inch slices |
1 red onion, chopped |
8 ounces white mushrooms, sliced |
1 red pepper, chopped |
1 green pepper, chopped |
6 ounces baby carrots, chopped |
1 (8 ounce) can sliced water chestnuts |
1 bunch baby bok choy, sliced |
1/2 cup stir-fry sauce, kikkoman's |
1/2 cup water |
2 1/2 cups minute rice |
1/2 cup peanuts, lightly salted |
1 tablespoon sesame seeds |
Directions:
1. Spray wok or large skillet, add broth and crushed garlic, heat for 1-2 minutes.
2. Add chicken breast pieces and cook on medium heat for 7 minutes.
3. Add onion, mushrooms, peppers, carrots, water chestnuts, bok choy (without leaves), stir-fry sauce and water. Allow to cook covered over medium heat for 10 minutes.
4. Prepare rice according to directions.
5. Add peanuts to stir-fry mixture and cook 2-3 more minutes.
6. Serve immediately over rice.
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