Home-Style Chicken Stir-Fry

Dairy-free
Egg-free
Nut-free
Low-Fat
Low-Saturated Fat
Low-Sugar
Dish type
Dinner
Serves
4
Ready in
25 minutes

Ingredients

  • 1 1/2 cups quick-cooking rice
  • 1 1/2 cups chicken broth
  • 3 tbsp. soy sauce
  • 2 tbsp. cornstarch
  • 2 tsp. packed brown sugar
  • 1 tsp. garlic powder
  • 3/4 tsp. ground ginger
  • 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 tbsp. vegetable oil
  • 4 cups frozen stir-fry vegetable mix (broccoli, carrots, cauliflower, sugar snap peas, red bell pepper, corn, mushrooms and water chestnuts)

Directions

Prep Time
10 minutes
Cook Time
15 minutes
Ready in
25 minutes
  1. Cook rice according to package directions; set aside. Meanwhile, in a medium bowl combine broth, soy sauce, cornstarch, brown sugar, garlic powder and ginger; set aside.
  2. Heat oil in a wok or 12-inch skillet. Add chicken; cook 2 to 3 minutes or until browned. Add vegetables; cook and stir 5 to 7 minutes or until vegetables are crisp-tender and chicken is no longer pink. Push chicken and vegetables from center to sides of wok.
  3. Stir broth mixture and pour into center of wok; cook, stirring, until sauce is thickened and bubbly. Stir chicken and vegetables into sauce to combine. Serve over rice.

Nutritional Information

Serving Size
1
Per Serving
Calories 551, Calories Fat 107, Total Fat 11g, Saturated Fat 1g, Cholesterol 96mg, Sodium 1401mg, Carbohydrate 65g, Protein 41g
Serving Size1
Calories551
Calories Fat107
Calories (fat) extra19
Total Fat11g
Total Fat (extra)18
Saturated Fat1g
Saturated Fat (extra)8
Cholesterol96mg
Cholesterol (extra)32
Sodium1401mg
Sodium (extra)58
Potassium298mg
Carbohydrate65g
Carbohydrate (extra)22
Fiber3g
Fiber (extra)15
Sugars4g
Protein41g
Omega30g
Vitamin A522IU
Vitamin A (extra)10
Vitamin C12mg
Vitamin C (extra)20
Iron3mg
Iron (extra)4