RECIPE FOR VEGETABLE DISHES RECIPES

Name: Vegetable and Chicken Stir-Fry Recipe
Prep time: 15 min
Cook time: 15 min
Yield: 8
Cuisine: Chinese,
Ingredients: 1 can (14 1/2 ounces) chicken broth; 1/4 cup reduced sodium soy sauce; 2 tbsps cornstarch; 1 tbsp sugar; 1 tsp McCormick® Garlic Powder; 1 tsp McCormick® Ginger, Ground; 1/4 tsp red pepper crushed optional; 1 tbsp oil; 1 1/2 pounds boneless skinless chicken breasts cut into thin strips; 1 cup broccoli florets; 1 cup thinly sliced carrots; 1 cup red bell pepper strips; 1 cup sugar snap peas

VEGETABLE AND CHICKEN STIR-FRY RECIPE | MCCORMICK

Vegetable and Chicken Stir-Fry Recipe | McCormick image

Picky eater? Incorporate more vegetables into you and your family's diet with our easy chicken stir fry recipe. This low-fat chicken and vegetable stir fry is crunchy, packed with flavor (thanks to soy sauce and ginger) and full of color. Learn how to make stir fry in just 30 minutes and enjoy a tasty dinner tonight!

Provided by McCormick

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8

Number Of Ingredients 13

Ingredients

1 can (14 1/2 ounces) chicken broth
1/4 cup reduced sodium soy sauce
2 tbsps cornstarch
1 tbsp sugar
1 tsp McCormick® Garlic Powder
1 tsp McCormick® Ginger, Ground
1/4 tsp red pepper crushed optional
1 tbsp oil
1 1/2 pounds boneless skinless chicken breasts cut into thin strips
1 cup broccoli florets
1 cup thinly sliced carrots
1 cup red bell pepper strips
1 cup sugar snap peas

Steps:

Mix broth, soy sauce, cornstarch, sugar, garlic powder, ginger and crushed red pepper in small bowl until smooth. Set aside.
Heat oil in large nonstick skillet on medium-high heat. Add chicken in several batches; stir fry 5 minutes until cooked through. Remove from skillet. Repeat with remaining chicken, adding additional oil if needed. Add vegetables to skillet; stir fry 3 minutes. Return chicken to skillet.
Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened. Serve with cooked rice, if desired.

Nutrition Facts : Calories 156 Calories

VEGETABLE FRITTATA RECIPE | MYRECIPES

Vegetable Frittata Recipe | MyRecipes image

Red bell pepper, red onion, and spinach pack our Vegetable Frittata. Serve Vegetable Frittata for breakfast or dinner--just add a green salad to round out your evening meal.

Provided by MyRecipes

Total Time 41 minutes

Prep Time 11 minutes

Cook Time 30 minutes

Yield Serves: 4

Number Of Ingredients 9

Ingredients

8 large eggs
⅓ cup milk
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
1 medium red bell pepper, seeded, thinly sliced
½ small red onion, thinly sliced (about 1/2 cup)
2 cups packed baby spinach
4 ounces feta

Steps:

Preheat oven to 350ºF with rack in center position. In a large bowl, beat eggs with milk, salt and pepper.
Warm oil in a 10-inch ovenproof skillet over medium heat. Add red pepper and onion and sauté until softened, about 7 minutes. Stir in spinach and sauté until wilted, about 2 minutes. Distribute vegetables evenly in skillet and pour in egg mixture. Crumble feta on top. Cook without stirring until eggs are just beginning to set around the edges, 2 to 3 minutes.
Place skillet in oven. Bake frittata until almost set in center, about 15 minutes. Turn broiler on high; broil frittata until top is golden brown, about 2 minutes, watching carefully to prevent over-browning. Remove from oven. Let frittata rest for 5 minutes before serving.

Nutrition Facts : Calories 307 calories, CarbohydrateContent 7 g, CholesterolContent 399 mg, FatContent 23 g, FiberContent 1 g, ProteinContent 18 g, SaturatedFatContent 9 g, SodiumContent 772 mg

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