SUNFLOWER CHICKEN

Sunflower Chicken image

This chicken stir-fry gets a nice crunch from sunflower kernels, carrots, celery and broccoli. It's full of color and flavor.-Lori Daniels, Beverly, West Virginia

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 13

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Ingredients

1 pound boneless skinless chicken breasts, cut into strips
3 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, chopped
1 can (4 ounces) mushroom stems and pieces, drained
1 medium sweet red pepper, julienned
4 cups fresh broccoli florets
1/4 cup sunflower kernels, toasted
1/4 teaspoon salt-free seasoning blend
1/4 teaspoon garlic powder
3 tablespoons cornstarch
1 can (14-1/2 ounces) low-sodium chicken broth
Hot cooked rice

Steps:

In a large skillet coated with cooking spray, stir-fry chicken until no longer pink. Add the vegetables, sunflower kernels, seasoning blend and garlic powder; stir-fry for 5-6 minutes or until vegetables are tender. Combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 190 calories, Fat 5g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 183mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 20g protein. Diabetic Exchanges