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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 (4-ounce) skinned, boned chicken breast halves |
vegetable cooking spray |
1 teaspoon sesame oil |
1 cup fresh broccoli flowerets |
1 cup sliced fresh mushrooms |
1/4 cup chopped green onions |
2 teaspoons minced garlic |
3/4 cup fresh bean sprouts |
3/4 cup fresh snow pea pods |
1/4 cup canned, sliced water chestnuts, drained |
1/2 cup canned low-sodium chicken broth, undiluted |
1 tablespoon dry sherry |
1 tablespoon low-sodium soy sauce |
1 teaspoon cornstarch |
1/8 teapoon salt |
2 cups cooked long-grain rice (cooked without salt or fat) |
Directions:
1. Cut chicken into 1/4-inch-thick strips.
2. Coat a medium nonstick skillet or stir-fry pan with cooking spray; add oil. Place over medium-high heat until hot; add chicken, and stir-fry 2 minutes. Add broccoli and next 3 ingredients; stir-fry 2 minutes. Add bean sprouts, snow peas, and water chestnuts; stir-fry 1 minute.
3. Combine chicken broth and next 4 ingredients, stirring until smooth; add to chicken mixture. Cook, stirring constantly, until mixture is slightly thickened and thoroughly heated. Spoon chicken mixture over cooked rice.
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