Minutes Prep time: 15
Minutes Total time: 15
Servings: 4
Difficulty: Intermediate
1/2 cup low-sodium ready to serve chicken broth
1/2 cup La Choy® Lite Soy Sauce
3 tablespoons cornstarch
1 tablespoon firmly packed brown sugar
1 teaspoon seasoned rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons vegetable oil, divided
1 tablespoon garlic, minced
2 teaspoons grated fresh ginger
1 pound boneless skinless chicken breasts, sliced thin
1 bag (14.4 oz each) Birds Eye® Pepper Stir-Fry
2 cups Birds Eye® Steamfresh® Long Grain White Rice (about 2 10oz pkgs)
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 43 mg | 4% |
| Carbohydrate | 38 g | 13% |
| Cholesterol | 73 mg | 24% |
| Total Fat | 14 g | 22% |
| Iron | 1 mg | 7% |
| Calories | 418 kcal | 21% |
| Sodium | 1220 mg | 51% |
| Protein | 32 g | 64% |
| Saturated Fat | 2 g | 12% |
| Sugars | 13 g | 1% |
| Vitamin C | 15 mg | 25% |
In a small bowl whisk together broth, soy sauce, cornstarch, brown sugar, rice vinegar and sesame oil. Set aside.
Heat 1 tablespoon of vegetable oil in large skillet or wok over medium-high heat. Add garlic, ginger and chicken; cook and stir until chicken is no longer pink. Remove from skillet; set aside.
Heat remaining 1 tablespoon vegetable oil in skillet. Add stir-fry vegetables; cook and stir until crisp-tender. Return chicken to skillet and add sauce mixture. Cook and stir until sauce thickens and chicken and vegetables are hot.
Cook rice according to package instructions. Divide 2 cups worth cooked rice evenly between four bowls, then spoon stir-fry mixture on top. Serve.
For variety, replace chicken breasts with boneless skinless chicken thighs, tender cuts of beef or pork, or peeled and deveined shrimp.
Chicken and Vegetable Stir-Fry
