CAN YOU STIR FRY POTATOES RECIPES

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CHICKEN VEGETABLE STIR FRY RECIPE | ALLRECIPES



Chicken Vegetable Stir Fry Recipe | Allrecipes image

If you're in the mood for an Asian-inspired dish but don't have much time, this is the recipe for you! You can feed a family of four in just 20 minutes, and everyone will love this combination of chicken breast, veggies, and sauces.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips    UNCLE BEN'S®

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 11

2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut in 3/4-inch pieces
2 large red or yellow bell peppers, chopped
1?¼ cups chopped red onion
2 cups bean sprouts
1 cup snow peas, cut in 3/4-inch pieces
2 tablespoons water
2 tablespoons light soy sauce
2 tablespoons fish sauce
2 (8.8 ounce) pouches UNCLE BEN'S® READY RICE® - Whole Grain Brown
2 tablespoons sesame seeds

Steps:

  • In large nonstick skillet, heat oil over medium-high heat. Cook and stir chicken, peppers, and onion 4 to 5 minutes or until vegetables soften and chicken is no longer pink.
  • Stir in bean sprouts and pea pods; cook 1 minute. Stir in water, soy sauce, and fish sauce.
  • Meanwhile heat rice as directed on package. Stir into chicken mixture, heating about 2 minutes until thoroughly combined. Garnish with sesame seed.

Nutrition Facts : Calories 497.6 calories, CarbohydrateContent 52.6 g, CholesterolContent 69.2 mg, FatContent 16.6 g, FiberContent 6.2 g, ProteinContent 34.5 g, SaturatedFatContent 2.9 g, SodiumContent 886.3 mg, SugarContent 8.3 g

CHICKEN STIR-FRY | EVERYDAYDIABETICRECIPES.COM



Chicken Stir-Fry | EverydayDiabeticRecipes.com image

Make a fabulous diabetic-friendly stir-fry with chicken, fresh vegetables, and low-sodium soy sauce! Our Chicken Stir-Fry is a weeknight winner, since it cooks up in just about 15 minutes. You'll love how flavorful this dinner dish is!

Categories     Chicken

Cook Time 15 minutes

Number Of Ingredients 11

1 tablespoon canola oil, divided
1 1/2 pound boneless, skinless, chicken breasts, cut into 1/2-inch strips
4 clove garlic, minced
8 ounce fresh asparagus, ends trimmed and cut into 2-inch pieces
1/2 red bell pepper, cut into 1/4-inch slices
1 tablespoon grated fresh ginger
1/2 cup low sodium, fat-free chicken broth
2 tablespoon reduced sodium soy sauce
2 tablespoon water
1/2 teaspoon black pepper
2 teaspoon cornstarch

Steps:

  • In a large skillet over medium-high heat, heat 2 teaspoons oil until hot. Cook chicken and garlic 5 to 6 minutes, or until chicken is no longer pink in center. Remove chicken to a plate. Add remaining 1 teaspoon oil to skillet and cook asparagus, bell pepper, and ginger 3 to 4 minutes or until crisp-tender.
  • In a small bowl, combine chicken broth, soy sauce, water, and black pepper. Whisk cornstarch into mixture until smooth.
  • Stir mixture into vegetables and cook 1 minute or until thickened. Add chicken to skillet and cook 2 to 3 minutes or until heated through. Serve immediately.

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