Stir sauce mixture until blended, then pour into wok. i am definitely going to be making this again. Remove the chicken from the skillet. Stir the cornstarch, broth and soy sauce in a small bowl until the mixture is smooth. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. When mixing the stir fry sauce, instead of Swanson Chicken Broth, I used 1 can Campbell's Chicken Broth w/ low fat-low cal soy sauce & corn starch. cups fresh cut up vegetables (broccoli, celery, peppers, carrots), 1 Add the vegetables, ginger and garlic powder to the skillet. Dab chicken dry with paper towels, season with a pinch of salt. A bit of sea salt. It was super fast prep, cooking & cleanup! **Corn, canola, and soybean oils are cholesterol-free foods that contain 14g of total fat per serving. Serve the chicken mixture over the rice. Make sure the oil is hot enough before the rest of your ingredients hit the pan. we all loved it! Can really use whatever veggies you like or have on hand. Remove the chicken from the skillet. That way, the rice and stir-fry will finish cooking at the same time. When the oil is hot, add the chicken and cook for about 3 minutes or until chicken is cooked through. i don't think it lacked flavor. Combine all stir-fry sauce ingredients in a small bowl; set aside. How to Make Easy Stir-Fry. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. it was so good. pounds skinless, boneless chicken breast halves, cut into strips, 5 Thanks Campbell's Kitchen. had the leftovers everyday after. When cooking the chicken, I seasoned with garlic powder & ginger. Very low cal but high in flavor, variety & nutrients! Truly a wonderful pleasure gobbling it down with warm rice. Serve with rice. Add the chicken and stir-fry until well browned. Return chicken to skillet. This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Transfer chicken to a plate and set aside. Stir-fry recipes cook very quickly, so there’s no time to prep ingredients as you go along. A quick readiness test is to add a drop of water to the oil. Add the chicken and stir-fry until well browned. Stir the cornstarch mixture in the skillet. Stir-fry until the vegetables are tender-crisp. Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the stir-fry sauce and stir-fry for another 1-2 minutes, until the chicken and vegetables are well coated. Return the chicken to the skillet and cook until the chicken is cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. I would definitely make this recipe again! Cook and stir until the mixture boils and thickens. Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. 1 The oil should look shimmery and should flow easily when the pan is tilted. We use cookies to ensure that we give you the best experience on our website. See nutrition information on product label or at Mazola.com for fat and saturated fat content. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in an airtight freezer-safe container in the freezer for up to 3 months. Set aside. Really great flavor!! Stir Fry Chicken and Vegetables – a super easy chicken meal that takes only less than 30 minutes to cook and seconds to devour; coated in a a savory and lightly smoky sauce with amazingly vibrant vegetables. Made this for the first time this week for the family. LOVED IT. Stir-fry … A huge hit with the kids too! Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Great recipe to help clean out the fridge too, haha. I seasoned "to taste" with garlic- both powder (in the sauce) & minced (with the veggies), ginger, onions & sea salt. allrecipes.com.au/recipe/1545/stir-fry-chicken-and-vegetables.aspx Add the broccoli, mushrooms, and red bell pepper. Set aside. I followed the recipe a little loosely. Step 3 Add the vegetables, ginger and garlic powder to the skillet. Healthy Orange Chicken Stir-Fry (Gluten-Free, Paleo), « Curried Coconut Pumpkin Soup (Vegan, Whole30, Paleo), Healthy Fruit and Nut Granola Bars (No-Bake) ». cup long grain white rice, prepared according to package directions (about 3 cups). Great Low Cal-High Nutrient Super Quick Meal for the Entire Family! i just added a little salt and it was like heaven. I served the stir fry over microwavable frozen cauliflower rice & regular soy sauce. Add the remaining tablespoon of oil to the skillet. In a small bowl, whisk together the broth, tamari, honey, cornstarch, red pepper flakes, garlic, and ginger. 1 pound boneless skinless chicken breasts cut in 1/2-inch strips, 12 ounces sugar snap peas OR green beans OR asparagus, 1 can (8 ounces) bamboo shoots drained (optional). Add chicken and cook 4 to 6 minutes or until cooked through. Instead of fresh veggies, I used frozen stir fry veggies but I ended up adding fresh sliced mushrooms & diced onions to the mix which added flavor.