Serves: 4
Ready in: 30 min
Ingredients:
3 tbsp cornstarch
1 1/2 cup reduced sodium chicken broth
3 tbsp reduced sodium soy sauce
3/4 tsp garlic powder
3/4 tsp ground ginger
1/4 tsp crushed red pepper flakes
1 pkg (16 oz) frozen sugar snap stir-fry vegetable mix
1 tbsp sesame or coconut oil
2 cups cubed cooked chicken breast
2 cups hot cooked brown rice
1/4 cup sliced almonds, toasted
Directions:
Nutrition facts:
Serving size equals 1 cup chicken mixture with 1/2 cup rice and 1 tbsp almonds
365 calories, 9 g fat (1 g sat. fat), 54 mg cholesterol, 753 mg sodium, 39 g carbohydrates, 5 g fiber, 27 g protein
This recipe is from page 25 of Healthy Cooking magazine, April-May 2012 issue.
Ready in: 30 min
Ingredients:
3 tbsp cornstarch
1 1/2 cup reduced sodium chicken broth
3 tbsp reduced sodium soy sauce
3/4 tsp garlic powder
3/4 tsp ground ginger
1/4 tsp crushed red pepper flakes
1 pkg (16 oz) frozen sugar snap stir-fry vegetable mix
1 tbsp sesame or coconut oil
2 cups cubed cooked chicken breast
2 cups hot cooked brown rice
1/4 cup sliced almonds, toasted
Directions:
- In a small bowl, combine the cornstarch, broth, soy sauce, garlic powder, ginger and pepper flakes. Set aside.
- In a large skillet or wok, stir-fry vegetable blend in oil for 5-7 minutes or until vegetables are tender.
- Add cornstarch mixture 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.
Nutrition facts:
Serving size equals 1 cup chicken mixture with 1/2 cup rice and 1 tbsp almonds
365 calories, 9 g fat (1 g sat. fat), 54 mg cholesterol, 753 mg sodium, 39 g carbohydrates, 5 g fiber, 27 g protein
This recipe is from page 25 of Healthy Cooking magazine, April-May 2012 issue.