Stir-Fry Chicken And Vegetables

1. 1

   Spray frying pan or wok with butter flavor Pam.

2. 2

   Quickly saute over medium-high heat the cubed chicken meat; add some water (1/4 cup) to bring up flavor.

3. 3

   After chicken is just about done, remove and set aside in covered dish.

4. 4

   Re-spray pan.

5. 5

   Over medium heat, add onion and green pepper; when onion is partially cooked, add broccoli.

6. 6

   Cover, heat and add 1/4 to 1/2 cup of chicken broth and season to taste.

7. 7

   When those vegetables are tender-crisp, add pea pods and sliced mushrooms, continue sauteing.

8. 8

   Stir 1 teaspoon cornstarch and remaining broth (water can be used or added for more juices); set aside.

9. 9

   Add chicken; saute some more to heat and mix thoroughly.

10. 10

    Add cornstarch mix.

11. 11

    Turn off heat and serve over 2/3 cup rice.

12. 12

    Each serving:

13. 13

    325 calories (including rice), 2 gm. fat.

* Per serving · 4 servings · Values may vary.

No additional tips available.