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Vegetable-Chicken Stir-Fry with Rice

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By Betty Crocker Kitchens
Updated Nov 1, 2018
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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
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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

  • Step 
    1
    Cook rice in water as directed on package.
  • Step 
    2
    Meanwhile, in small bowl, combine broth, oyster sauce, sugar and 2 teaspoons of the cornstarch; blend well. Set aside.
  • Step 
    3
    In medium bowl, combine chicken, ginger, salt and remaining 1 teaspoon cornstarch; mix gently to coat. Set aside.
  • Step 
    4
    Heat 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.
  • Step 
    5
    Add 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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