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Snappy Stir-Fry Chicken


Posted: March 15

Time: 30 minutes

Yield: 4 servings

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A meal you can make in a snap! Snappy Stir-Fry Chicken combines delicious sugar snap peas and stir-fry vegetables with juicy chicken in a tangy, sweet, and spicy sauce that you'll want to lick from the plate. Draped atop brown rice and topped with crunchy toasted almonds, Snappy Stir-Fry Chicken is delectable and delightful as dinner or lunch! It only takes 30 minutes to make, so you can enjoy it whenever you're craving some stir-fry flavors without impatiently waiting for delivery.


Ingredients

3 tablespoons cornstarch
1 1/2 cups reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
3/4 teaspoon garlic powder
3/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 tablespoon sesame or canola oil
1 (16-ounce) package frozen sugar snap stir-fry vegetable blend
2 cups chicken breast, cubed, cooked
2 cups brown rice, cooked and hot
1/4 cup almonds, sliced and toasted

Directions

Step 1

In a small bowl, combine the cornstarch, broth, soy sauce, garlic powder, ginger, and pepper flakes.

Step 2

In a large skillet or wok, heat the oil over medium heat.

Step 3

Once the oil is hot, add the stir fry vegetable blend and cook until the vegetables are tender, about 5-7 minutes.

Step 4

Stir the cornstarch mixture and add it to the skillet.

Step 5

Bring the mixture to a boil.

Step 6

Cook and stir until thickened, about 2 minutes.

Step 7

Add the chicken and cook until heated through, for about 2-3 minutes.

Step 8

Serve with rice and sprinkled with almonds.


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