Chicken and Vegetable Stir Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 2/3 cup(s) cooked brown rice |
1 cup(s) low sodium chicken broth |
3 tablespoon(s) lite soy sauce |
3 tablespoon(s) cornstarch |
1 teaspoon(s) garlic powder |
1/2 teaspoon(s) crushed red pepper flakes |
2 tablespoon(s) olive oil |
1 pound(s) chicken tenderloin diced |
1 cup(s) onions sliced |
4 cup(s) frozen broccoli |
6 ounce(s) portabella mushroom |
Directions:
1. Prepare rice according to package directions for 4 servings. In a medium bowl, stir together chicken broth, soy sauce, cornstarch, garlic powder and crushed red pepper flakes until cornstarch has dissolved; set aside. Heat oil in a wok or frying pan over high heat. Add diced chicken, cooking it until chicken turns white and begins to firm. Add onions, broccoli and mushrooms and continue to stir-fry until the vegetables are hot and the chicken is no longer pink. Add the sauce mixture to the chicken and vegetables. Bring the sauce to a boil, stirring constantly. Cook until sauce thickens. Serve the stir-fry over cooked rice.
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