Food and Nutrition


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Stir-Fry Chicken and Vegetables

This healthy recipe comes from NDSU Extension Service.


  • 1 lb. chicken breast strips
  • 2 Tbsp. oil
  • 4 cups stir-fry vegetables (fresh or frozen)
  • 1 1/2 cup chicken broth
  • 3 Tbsp light soy sauce
  • 3 Tbsp, cornstarch
  • 2 tsp. brown sugar
  • 3 cups cooked rice (white or brown)


Stir-fry chicken in hot oil in large skillet until brown. Add vegetables; stir until done. Mix broth, soy sauce, cornstarch, and sugar. Add to skillet. Boil for 2 minutes. Serve over rice.

Makes 6 servings.

Per Serving: about 348 calories, 7.5 grams (g) of fat, and 48 g carbohydrate

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