Chicken Stir-Fry

Oxmoor House
2 servings.


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2 (4-ounce) skinned, boned chicken breast halves
Vegetable cooking spray
1 teaspoon sesame oil
1 cup fresh broccoli flowerets
1 cup sliced fresh mushrooms
1/4 cup chopped green onions
2 teaspoons minced garlic
3/4 cup fresh bean sprouts
3/4 cup fresh snow pea pods
1/4 cup canned, sliced water chestnuts, drained
1/2 cup canned low-sodium chicken broth, undiluted
1 tablespoon dry sherry
1 tablespoon low-sodium soy sauce
1 teaspoon cornstarch
1/8 teapoon salt
2 cups cooked long-grain rice (cooked without salt or fat)


Cut chicken into 1/4-inch-thick strips.

Coat a medium nonstick skillet or stir-fry pan with cooking spray; add oil. Place over medium-high heat until hot; add chicken, and stir-fry 2 minutes. Add broccoli and next 3 ingredients; stir-fry 2 minutes. Add bean sprouts, snow peas, and water chestnuts; stir-fry 1 minute.

Combine chicken broth and next 4 ingredients, stirring until smooth; add to chicken mixture. Cook, stirring constantly, until mixture is slightly thickened and thoroughly heated. Spoon chicken mixture over cooked rice.

Created date

August 2009

Nutritional Information

Calories 439
Caloriesfromfat 10 %
Fat 5 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 34.9 g
Carbohydrate 61.4 g
Fiber 0.0 g
Cholesterol 66 mg
Iron 0.0 mg
Sodium 448 mg
Calcium 0.0 mg