Snappy Chicken Stir-Fry (TNT)

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Snappy Chicken Stir-Fry (TNT)

Post by pstarkoski on Fri May 11, 2012 5:06 am


We had this Monday night and it is another winner!! I didn't have any leftover chicken, so I just cut up about 3 chicken breasts into cubes and then stir-fried them...put them to the side and then continued with the recipe...Yum!!




Snappy Chicken Stir-Fry

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. —Healthy Cooking Test Kitchen

4 ServingsPrep/Total Time: 30 min


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


In a small bowl, combine the cornstarch, broth, soy sauce, garlic powder, ginger and pepper flakes; set aside.

In a large skillet or wok, stir-fry vegetable blend in oil for 5-7 minutes or until vegetables are tender.

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.

Yield: 4 servings.

© Taste of Home 2012


Recipe source: Taste of Home’s Healthy Cooking magazine, April/May, 2012


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