Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Chicken breasts, skinned>>> |
\N \N | Cut into strips |
1 cup | Broccoli flowerets |
1 cup | Carrot strips, cut>>>> |
\N \N | Matchstick size. |
½ cup | Onion, cut in wedges |
1 can | Cream of broccoli soup |
⅔ cup | Water |
2 teaspoons | Soy sauce, lo-sodium |
¼ teaspoon | Ginger, ground |
4 cups | Rice, cooked, no salt |
Spray nonstick skillet with cooking spray. Heat 1 min. Stir-fry chicken in 2 batches until browned. Remove.
Remove skillet from heat, spray skillet with cooking spray.
Stir-fry vegetables until tender-crisp.
Add soup, water, soy sauce and ginger; heat to boiling. Return chicken to skillet. Heat through. Serve over hot cooked rice.
Nutritional values per serving: Calories 466, Protein 34g, Fat 5g, Cholesterol 70mg, Sodium 464mg, Carbohydrate 69g