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Snappy Chicken Stir-Fry

Total Time

Prep/Total Time: 30 min

Makes

4 servings

Don’t just reheat leftover chicken, stir-fry it up with some frozen vegetables (the ones you have hiding in your freezer) for a super-fast weeknight meal. We don’t call this recipe “snappy” for nothing. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Snappy Chicken Stir-Fry Recipe photo by Taste of Home

Ingredients

  • 3 tablespoons cornstarch
  • 1-1/2 cups reduced-sodium chicken broth
  • 3 tablespoons reduced-sodium soy sauce
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1 package (16 ounces) frozen sugar snap stir-fry vegetable blend
  • 1 tablespoon sesame or canola oil
  • 2 cups cubed cooked chicken breast
  • 2 cups hot cooked brown rice
  • 1/4 cup sliced almonds, toasted

Directions

  1. In a small bowl, combine the cornstarch, broth, soy sauce, garlic powder, ginger and pepper flakes; set aside.
  2. In a large skillet or wok, stir-fry vegetable blend in oil for 5-7 minutes or until vegetables are tender.
  3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with almonds.

Nutrition Facts

1 cup chicken mixture with 1/2 cup rice and 1 tablespoon almonds: 382 calories, 10g fat (2g saturated fat), 54mg cholesterol, 723mg sodium, 43g carbohydrate (6g sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2.500 starch, 1 fat.

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