CHICKEN AND VEGETABLE STIR-FRY

By stepjo7269

Southern Living Cooking Light

Ingredients

• 2 lbs. boneless chicken breast, skinned and cut into strips
• 1 tea. paprika
• 1/4 tea. salt
• 1/4 tea. pepper
• 1/8 tea. garlic powder
• Vegetable cooking spray
• 1 lg. onion, thinly sliced
• 1 ½ lg. green pepper, cut into thin strips
• ½ C. diagonally sliced carrots
• ½ C. diagonally sliced celery
• 1 1/4 C. chicken broth divided
• 2 T. cornstarch
• 3 T. soy sauce
• 2 lg. tomatoes, cut into wedges
• 4 C. hot cooked rice
• ●Coat a wok with cooking spray: Allow to heat at med. heat (325 F.) for 2 min. Add chicken, paprika, salt, pepper, and garlic powder and stir fry 3-4 min. or until lightly browned.
• ●Add onion, green pepper, carrots, celery, and ½ C. chicken broth; cover and cook 1 ½ min.
• ●Combine remaining 3/4 C. chicken broth; cornstarch, and soy sauce. Mix well and add to wok. Add tomatoes and cook 2-3 min. or until sauce thickens.
• Serve over rice.

Details

Servings 8

Preparation

Step 1

Serves 8 @ 159 cal + 90 cal per ½ C. cooked rice