Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
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1 tablespoon dark sesame oil
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1 pound boneless, skinless chicken breasts, cut into bite size pieces
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2 cups broccoli florets
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1 medium red bell pepper, sliced
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1/2 cup onion slices (about 1 small)
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1 cup snow peas
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1 can (8 ounces) sliced water chestnuts, drained
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2 cloves garlic, minced
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1 teaspoon Chinese 5-spice powder
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1 cup fat-free reduced-sodium chicken broth
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3 teaspoons cornstarch
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2 tablespoons cold water
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2 cups hot cooked brown rice
Instructions
-
- OPTIONAL*
- We really like vegetables so I always add 1 cup carrots strips. Dietary information is based on the recipe WITHOUT carrots.
- Recipe make 4 servings equal to 2 cups stir fry mixture and 1/2 cup rice
- PREPARATION:
- *1. Heat sesame oil in wok or large nonstick mixture. skillet over medium heat until hot. Add chicken; stir-fry about 8 minutes or until chicken is no longer pink in center. Remove chicken from wok.
- *2. Add broccoli, bell pepper, onion, snow peas, water chestnuts and garlic to wok; stir-fry 5 to 8 minutes or until vegetables are crisp-tender. Sprinkle with five-spice powder; cook and stir 1 minute.
- *3. Return chicken to wok. Add chicken broth; heat to a boil. Combine cornstarch and water in small bowl; stir into broth Boil 1 to 2 minutes, stirring constantly.
- *4. Let stand for about 2 minutes prior to serving to allow mixture to thicken slightly. Serve over rice or alone.
