Chinese Chicken Stir-Fry
This healthy recipe comes from NDSU Extension Service.
Ingredients
- 1 Tbsp. vegetable oil
- 1 pound chicken breast, cut up
- 1 cup chicken broth
- 1 Tbsp. cornstarch
- 3 Tbsp. lemon juice
- 2 Tbsp. teriyaki or soy sauce
- 1 package (16-oz.) frozen broccoli, carrots, water chestnuts, and red peppers
Directions
Heat wok or skillet over high heat. Add oil; rotate to coat sides. Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink in center. Stir in vegetables and 1/2 cup broth. Reduce heat; cover and simmer 7 minutes or until vegetables are crisp-tender. In a small bowl, combine remaining broth and ingredients; blend well. Stir into chicken and vegetables. Cook 3 to 4 minutes, or until thick and bubbly, stirring occasionally.
Makes 6 servings.
Per Serving: about 162 calories, 3.8 grams (g) of fat, and 1.2 g carbohydrate