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Vegetable-Chicken Stir-fry

  • 4servings
  • 30minutes
  • 330calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B6, B9, H
MineralsCopper, Natrium, Fluorine, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup uncooked long-grain white rice

  2. 2 cups water

  3. 1 cup chicken broth

  4. 1 tablespoon oyster sauce

  5. 1/2 teaspoon sugar

  6. 3 teaspoons cornstarch

  7. 3/4 lb. chicken breast strips for stir-frying

  8. 1/2 teaspoon ginger

  9. 1/4 teaspoon salt

  10. 1 tablespoon oil

  11. 1 cup fresh snow pea pods

  12. 1 cup fresh mushrooms, sliced

  13. 1/2 medium red bell pepper, cut into 2x1/4-inch strips

  14. 1 garlic clove, minced

Instructions Jump to Ingredients ↑

  1. Cook rice in water as directed on package.

  2. Meanwhile, in small bowl, combine broth, oyster sauce, sugar and 2 teaspoons of the cornstarch; blend well. Set aside.

  3. In medium bowl, combine chicken, ginger, salt and remaining 1 teaspoon cornstarch; mix gently to coat. Set aside.

  4. Heat oil in wok or large nonstick skillet over high heat until hot. Add chicken mixture; cook and stir 3 minutes. Add pea pods, mushrooms, bell pepper and garlic; cook and stir 3 minutes or until chicken is no longer pink in center.

  5. Add broth mixture; cook an additional 1 to 2 minutes or until sauce is slightly thickened and vegetables are crisp-tender. Serve over rice.

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