Chicken stir-fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken breasts, skinned>>> |
| Cut into strips | ||
| 1 | cup | Broccoli flowerets |
| 1 | cup | Carrot strips, cut>>>> |
| 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 |
Directions
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