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Chicken Vegetable Stir-Fry
Chicken Vegetable Stir-Fry

Chicken Vegetable Stir-Fry

30 Min(s)
15 Min(s) Prep
15 Min(s) Cook
What You Need
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8 servings
Original recipe yields 8 servings
2 lb. boneless skinless chicken breast s, cut into strips
1 Tbsp. vegetable oil
1 large onion, thinly sliced
1 cup diagonally sliced carrot s
1 large red bell pepper, cut into strips
1 clove garlic, minced
1 can (14-1/2 oz.) lower sodium chicken broth
3 Tbsp. reduced sodium soy sauce
2 Tbsp. cornstarch
1 cup fresh or frozen snow peas
4 cups hot cooked rice
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Let's Make It
1
Cook and stir chicken in oil in large skillet over medium-high heat until no longer pink; remove from skillet with slotted spoon. Cook and stir onion, carrots, pepper and garlic in same skillet in pan drippings until tender-crisp.
2
Blend broth, soy sauce and cornstarch; stir into vegetable mixture. Heat to a boil. Stir in chicken and snow peas; heat through.
3
Serve over hot cooked rice.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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