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Sunflower Chicken

Total Time

Prep/Total Time: 25 min.


6 servings

This chicken stir-fry gets a nice crunch from sunflower kernels, carrots, celery and broccoli. It's full of color and flavor.—Lori Daniels, Beverly, West Virginia


  • 1 pound boneless skinless chicken breasts, cut into strips
  • 3 medium carrots, sliced
  • 2 celery ribs, sliced
  • 1 medium onion, chopped
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 medium sweet red pepper, julienned
  • 4 cups fresh broccoli florets
  • 1/4 cup sunflower kernels, toasted
  • 1/4 teaspoon salt-free seasoning blend
  • 1/4 teaspoon garlic powder
  • 3 tablespoons cornstarch
  • 1 can (14-1/2 ounces) low-sodium chicken broth
  • Hot cooked rice


  1. In a large skillet coated with cooking spray, stir-fry chicken until no longer pink. Add the vegetables, sunflower kernels, seasoning blend and garlic powder; stir-fry for 5-6 minutes or until vegetables are tender. Combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts

1 cup: 190 calories, 5g fat (0 saturated fat), 43mg cholesterol, 183mg sodium, 16g carbohydrate (0 sugars, 0 fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

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