Chicken stir fry with vegetables
Spray 12 inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger; stir-fry 2-3 minutes or until chicken is brown.
Add carrots, 3/4 cup of the broth, soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.
Add broccoli, mushrooms and red pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp and tender.
Mix cornstarch and remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over rice.
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Serving Size: 1 Serving (643g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 872 | ||
Calories from Fat: 434 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.2g | 64 % | |
Saturated Fat 13.7g | 68 % | |
Monounsaturated Fat 19.5g | ||
Polyunsanturated Fat 10.4g | ||
Cholesterol 295.8mg | 91 % | |
Sodium 2450mg | 84 % | |
Potassium 1492.3mg | 39 % | |
Total Carbohydrate 16.3g | 5 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 11.2g | ||
Protein 90.4g | 129 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 872
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