5 years ago5,000+ Views
Vegetarians - try this recipe with tofu and veggie broth instead! Ingredients Serves: Makes 8 (1-cup) servings. 1 can (14 1/2 ounces) chicken broth 1/4 cup reduced sodium soy sauce 2 tablespoons cornstarch 1 tablespoon sugar 1 teaspoon Garlic Powder 1 teaspoon Ginger, Ground 1 tablespoon oil 1 1/2 pounds boneless skinless chicken breasts, cut into thin strips 4 cups cut-up vegetables for stir-fry Directions Mix broth, soy sauce, cornstarch, sugar, garlic powder, ginger and red pepper, if desired, in small bowl until smooth. Set aside. Heat oil in large nonstick skillet on medium-high heat. Add chicken in several batches; stir fry 5 minutes until cooked through. Remove from skillet. Repeat with remaining chicken, adding additional oil if needed. Add vegetables to skillet; stir fry 3 minutes. Return chicken to skillet. Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened. Serve with cooked rice, if desired. Nutritional information (amount per serving) Total Calories: 152 Sodium: 554mg Fat: 4g Carbohydrates: 7g Cholesterol: 55mg Protein: 22g Fiber: 1g
1 comment
I love making tofu stir fry using sesame oil. I don't even need any rice with it, it fills me up!