VEGETABLE-CHICKEN STIR-FRY WITH RICE

Vegetable-Chicken Stir-Fry with Rice image

Add something flavorful to your family's Asian dinner! Serve stir-fried chicken and vegetables over rice - a dish that's ready in 30 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 14

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Ingredients

1 cup uncooked long-grain white rice
2 cups water
1 cup chicken broth
1 tablespoon oyster sauce
1/2 teaspoon sugar
3 teaspoons cornstarch
3/4 lb. chicken breast strips for stir-frying
1/2 teaspoon ginger
1/4 teaspoon salt
1 tablespoon oil
1 cup fresh snow pea pods
1 cup fresh mushrooms, sliced
1/2 medium red bell pepper, cut into 2x1/4-inch strips
1 garlic clove, minced

Steps:

Cook rice in water as directed on package.
Meanwhile, in small bowl, combine broth, oyster sauce, sugar and 2 teaspoons of the cornstarch; blend well. Set aside.
In medium bowl, combine chicken, ginger, salt and remaining 1 teaspoon cornstarch; mix gently to coat. Set aside.
Heat oil in wok or large nonstick skillet over high heat until hot. Add chicken mixture; cook and stir 3 minutes. Add pea pods, mushrooms, bell pepper and garlic; cook and stir 3 minutes or until chicken is no longer pink in center.
Add broth mixture; cook an additional 1 to 2 minutes or until sauce is slightly thickened and vegetables are crisp-tender. Serve over rice.

Nutrition Facts : Calories 330, Carbohydrate 44 g, Cholesterol 45 mg, Fiber 1 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 3 g