Easy Chicken Stir-Fry
By Easy Recipe Collection
Published:
Chicken breast meat keeps this healthful dish low in fat while minced garlic and mixed vegetables make it a snap to prepare.
Ingredients
1 pound boneless skinless chicken breasts
1 teaspoon minced garlic
1-1/4 cup water
1 package (16 oz) stir fry vegetable mix
1/4 cup reduced sodium soy sauce
1 tablespoon sugar
2 cups uncooked instant white rice
Directions
Cook and stir boneless skinless chicken breasts, cut into strips, and minced garlic in small amount of hot oil in large skillet on medium-high heat until chicken is cooked through.
Add water, stir-fry vegetables, soy sauce and sugar; stir. Bring to a rolling boil.
Stir in uncooked instant-white rice; cover.
Remove from heat and let stand 5 minutes. Serve.
Variation 1: Quick Chicken Stir-Fry
In a large, nonstick skillet or wok, heat 3/4 cup Asian-style broth and add five cups cut-up fresh vegetables (such as celery, carrots, broccoli, green onions or others). Bring to a boil; cover and cook five minutes or until vegetables are softened. Mix two tablespoons cornstarch with remaining broth and add to skillet. Cook until mixture oils and thickens, stirring constantly. Add one package (8 to 10 ounces) cooked, carved chicken breast and cook until chicken is heated through. Spoon over leftover rice or boil up some minute rice. Top with a splash of reduced sodium soy sauce, if you like. Serve-with suggestion: Crusty bread.
Variation 2: Simple Chicken Stir-Fry
Cook sliced skinless chicken breast (a pound for four) with a little reduced-fat Italian dressing in a large non-stick skillet on medium heat for five minutes. Add frozen stir-fry vegetables (a handful per person) and about 1/2-cup more dressing and a few dashes of light soy sauce. Cook and stir until vegetables are tender-crisp. Serve over hot, cooked minute brown rice. Makes 4 servings.
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