VEGETABLE SIDE DISHES FOR CHICKEN RECIPES

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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

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

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