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Hi,
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!!
Enjoy!
hugs,
peg
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
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
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
http://www.tasteofhome.com/recipes/Snappy-Chicken-Stir-Fry
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!!
Enjoy!
hugs,
peg
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
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
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
http://www.tasteofhome.com/recipes/Snappy-Chicken-Stir-Fry