1
lb boneless skinless chicken breasts, cut into 1-inch pieces
1
teaspoon finely chopped gingerroot
2
cups fresh broccoli florets
1
cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/8
teaspoon crushed red pepper flakes
2
cups frozen sugar snap peas (from 24-oz bag)
3
tablespoons reduced-sodium soy sauce
2
teaspoons rice vinegar
1
tablespoon cornstarch
1
teaspoon sugar
2
medium green onions, sliced (2 tablespoons)
3
cups hot cooked brown rice
1/4
cup salted roasted cashew halves and pieces
Instructions
Step
1
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and gingerroot; cook and stir 4 to 5 minutes or until chicken begins to brown.
Step
2
Add broccoli, 1/2 cup of the broth and the pepper flakes. Cover; cook over medium heat 2 minutes, stirring once. Add peas; cook 2 to 4 minutes longer, stirring once, until vegetables are crisp-tender.
Step
3
In small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture. Add onions; cook, stirring frequently, until sauce is thickened and bubbly. Serve over rice; sprinkle with cashews.
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
If you choose to cook regular brown rice, be sure to start it before you begin stir-frying—it will take about 45 minutes to cook. The instant type takes only about 10 minutes.
Frozen broccoli can be substituted for the fresh.
Look for packages of pre-cut chicken for stir-fry in the meat department.
Nutrition Facts
Serving Size:1 Serving (1 cup chicken mixture and 3/4 cup rice)
