Stir-Fried Chicken and Vegetables
Ingredients
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1 cup long-grain white rice, uncooked
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1 pound boneless skinless chicken breasts, cut into 1-inch pieces
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SprayLite Olive Cooking Spray
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2 tablespoons Soy Sauce
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1 tablespoon cornstarch
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1/2 teaspoon ground ginger
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1/8 teaspoon crushed red pepper flakes
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1 medium green bell pepper, cut into thin strips
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4 green onions, cut into 1-inch lengths
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4 ounces mushrooms, quartered (4 oz = about 1 cup)
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2 medium cloves garlic, minced (2 med cloves = about 1 tsp)
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1/2 cup chicken broth
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6 ounces fresh or thawed frozen snow peas
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1 cup cherry tomatoes, cut in half
Directions
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Cook rice according to package directions. Meanwhile, place chicken in medium bowl. Add soy sauce, cornstarch, ginger and red pepper; mix well.
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Spray large skillet or wok with cooking spray; heat over medium-high heat. Add bell peppers, onions, mushrooms and garlic; cook 2 to 3 minutes, or until vegetables are crisp-tender, stirring frequently. Remove vegetables from skillet; cover to keep warm.
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Add chicken mixture to same skillet; cook and stir 2 to 3 minutes, or until chicken is no longer pink. Add broth; stir to loosen browned bits from bottom of skillet. Stir in pea pods; cook 1 minute, stirring frequently. Add tomatoes and cooked vegetables; cook an additional minute, or until heated through, stirring frequently. Serve with the rice.
