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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Donât just reheat leftover chicken, stir-fry it up with some frozen vegetables (the ones you have hiding in your freezer) for a super-fast weeknight meal. We donât call this recipe âsnappyâ for nothing. âHealthy Cooking Test Kitchen Ingredients:
3 tablespoons cornstarch |
1-1/2 cups reduced-sodium chicken broth |
3 tablespoons reduced-sodium soy sauce |
3/4 teaspoon garlic powder |
3/4 teaspoon ground ginger |
1/4 teaspoon crushed red pepper flakes |
1 package (16 ounces) frozen sugar snap stir-fry vegetable blend |
1 tablespoon sesame or canola oil |
2 cups cubed cooked chicken breast |
2 cups hot cooked brown rice |
1/4 cup sliced almonds, toasted |
Directions:
1. In a small bowl, combine the cornstarch, broth, soy sauce, garlic powder, ginger and pepper flakes; set aside.
2. In a large skillet or wok, stir-fry vegetable blend in oil for 5-7 minutes or until vegetables are tender.
3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with almonds. Yield: 4 servings.
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