Quick and Easy Stir Fry Chicken

Stir Fry Chicken with Veggies
	No time to Cook? Try this impressive one-pan meal, stir fry chicken, ready in under 20 min (after marinade time). 2 chicken boneless, skinless breasts, cut into bite-sized portions 1 cup sliced button mushrooms 2 Tbs cornstarch 2 Tbs water 3 tsp each, garlic and ginger pastes 1/4 cup water 2 cups broccoli, cut into bite-sized portions 1 red pepper, sliced and seeded 2 Tbs Traditional Hoisin Sauce 4 Tbs vegetable oil 1 tsp sugar 3 Tbs sesame seeds 3 cups steamed rice 1 Mix cornstarch, soy sauce and 2T water in a plastic zip-type bag. Shake bag well to mix. Add chicken pieces, then refrigerate for 1 hour (may be kept up to 8 hours in refrigerator). 2 Add oil to wok, or large frying pan, and heat over med high heat. Add chicken and cook for 6 minutes, stirring a bit to brown evenly. Add vegetables, 1/4 cup water and sugar. Cover pan and let steam for 3 minutes. 3 Remove from heat, and serve over rice. Servings: 4 Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 494.10 Calories From Fat (35%) 170.65 % Daily Value Total Fat 19.36g 30% Saturated Fat 1.98g 10% Cholesterol 68.44mg 23% Sodium 142mg 11% Potassium 587.51mg 17% Carbohydrates 45.28g 15% Dietary Fiber 2.06g 8% Sugar 2.06g Sugar Alcohols 0.00g Net Carbohydrates 43.22g Protein 33.89g 68% Cooking Tips Busy schedule? Cut and marinade the chicken the night before. And to save time, steam the rice while you stir fry this dish.

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