Add something flavorful to your family's Asian dinner! Serve stir-fried chicken and vegetables over rice - a dish that's ready in 30 minutes!
Vegetable-Chicken Stir-Fry with Rice
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 14
Ingredients
- 1 cup uncooked long-grain white rice
- 2 cups water
- 1 cup chicken broth
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 3 teaspoons cornstarch
- 3/4 lb. chicken breast strips for stir-frying
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 1 tablespoon oil
- 1 cup fresh snow pea pods
- 1 cup fresh mushrooms, sliced
- 1/2 medium red bell pepper, cut into 2x1/4-inch strips
- 1 garlic clove, minced
Instructions
-
Step1Cook rice in water as directed on package.
-
Step2Meanwhile, in small bowl, combine broth, oyster sauce, sugar and 2 teaspoons of the cornstarch; blend well. Set aside.
-
Step3In medium bowl, combine chicken, ginger, salt and remaining 1 teaspoon cornstarch; mix gently to coat. Set aside.
-
Step4Heat oil in wok or large nonstick skillet over high heat until hot. Add chicken mixture; cook and stir 3 minutes. Add pea pods, mushrooms, bell pepper and garlic; cook and stir 3 minutes or until chicken is no longer pink in center.
-
Step5Add broth mixture; cook an additional 1 to 2 minutes or until sauce is slightly thickened and vegetables are crisp-tender. Serve over rice.
Nutrition
330
Calories
5g
Total Fat
26g
Protein
44g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 330
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 45mg
- 15%
- Sodium
- 760mg
- 32%
- Total Carbohydrate
- 44g
- 15%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 3g
- Protein
- 26g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 30%
- 30%
- Calcium
- 2%
- 2%
- Iron
- 15%
- 15%
Exchanges:
3 Starch; 3 Other Carbohydrate; 2 1/2 Very Lean Meat;Tips from the Betty Crocker Kitchens
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