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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This chicken stir-fry gets a nice crunch from sunflower kernels, carrots, celery and broccoli. It's full of color and flavor.Lori Daniels, Beverly, West Virginia Ingredients:
1 pound boneless skinless chicken breasts, cut into strips |
3 medium carrots, sliced |
2 celery ribs, sliced |
1 medium onion, chopped |
1 can (4 ounces) mushroom stems and pieces, drained |
1 medium sweet red pepper, julienned |
4 cups fresh broccoli florets |
1/4 cup sunflower kernels, toasted |
1/4 teaspoon salt-free seasoning blend |
1/4 teaspoon garlic powder |
3 tablespoons cornstarch |
1 can (14-1/2 ounces) low-sodium chicken broth |
hot cooked rice |
Directions:
1. In a large skillet coated with cooking spray, stir-fry chicken until no longer pink. Add the vegetables, sunflower kernels, seasoning blend and garlic powder; stir-fry for 5-6 minutes or until vegetables are tender. Combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 6 servings.
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