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Asian Chicken Stir-Fry

Asian Chicken Stir-Fry
Recipe Tip
Veggies for Vitamins
Vegetables offer a host of nutrients including vitamins A, C and folate to name a few. Be sure to get at least 3 to 5 servings of veggies daily.

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Gingerroot and garlic spice up this easy chicken dish that's ready in 30 minutes. From eatbetteramerica.
Prep Time:30 min
Start to Finish:30 min
makes:4 servings (1 1/4 cups each)
2teaspoons canola oil
1lb boneless skinless chicken breasts, cut into 1-inch pieces
3cloves garlic, finely chopped
1tablespoon finely chopped gingerroot
2medium carrots, cut into 1/4-inch diagonal slices (about 1 cup)
3/4cup reduced-sodium chicken broth
2tablespoons reduced-sodium soy sauce
1/4teaspoon crushed red pepper flakes
2cups Green Giant® frozen sugar snap peas
1cup thin red bell pepper strips (2x1/4x1/4 inch)
1tablespoon cornstarch
Hot cooked brown rice, if desired
1.In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 3 to 4 minutes or until chicken is light golden brown.
2.Add carrots, 1/4 cup of the broth, the soy sauce and pepper flakes. Cover; cook over medium heat 3 minutes, stirring once.
3.Add frozen sugar snap peas and bell pepper. Cover; cook 4 to 6 minutes, stirring once, until vegetables are crisp-tender.
4.In small bowl, mix remaining broth and cornstarch; stir into chicken mixture. Cook 1 minute, stirring frequently, until sauce is bubbly and thickened. Serve with rice.
High Altitude (3500-6500 ft): After adding broth and cornstarch, cook 2 to 3 minutes.
Nutritional Information
1 Serving: Calories 230 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 70mg; Sodium 460mg; Total Carbohydrate 14g (Dietary Fiber 3g, Sugars 5g); Protein 29g Percent Daily Value*: Vitamin A 140%; Vitamin C 50%; Calcium 8%; Iron 15% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat; 1 Fat Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.
 
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