Thursday, November 29, 2012

Snappy Chicken Stir Fry

Ohhhh, so yummy!! I love recipes that I can throw together in no time and still taste like you have slaved forever on... It was one of those meals where I had to honestly stop myself from continuing to eat. I even had to send the leftovers with my mother in law and my husband so that I wouldn't finish them off the next day! It was so fabulous and the whole family agreed!

Snappy Chicken Stir Fry
(recipe found in Taste of Home Healthy)

3 tablespoon cornstarch
1 1/2 cups reduced sodium chicken broth
3 tablespoon reduced sodium soy sauce
3/4 teaspoon garlic powder
3/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 package (16 ounces) frozen sugar snap stir fry vegetable blend
1 tablespoon sesame or canola oil
2 cups cubed cooked chicken breast
2 cups hot cooked brown rice
1/4 cup sliced almonds, toasted

In a small bowl, combine the cornstarch, broth, soy sauce, garlic powder, ginger and pepper flakes; set aside. In a large skillet or wok, stir fry vegetable blend in oil for 5-7 minutes or until vegetables are tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with almonds.

Serves: 4
Points: 7 points for 1 cup chicken, 1/2 cup rice, 1 tablespoon almonds

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