Five-Spice Chicken Stir-Fry

Serves 4

Ingredients:

1	cup	River^® Whole Grain Brown Rice
1	cup	low-sodium, fat-free chicken broth
1	Tbsp	cornstarch
1	Tbsp	5-spice powder
1	Tbsp	low-sodium soy sauce
1	tsp	vegetable oil
1	Tbsp	garlic, minced
3	cups	frozen stir-fry vegetable blend, thawed
		(6 oz) chicken breast, cooked and diced

Directions:

Prepare rice as per package directions.

Whisk together chicken broth, cornstarch, 5-spice powder and soy sauce. Set aside. Heat oil in a large non-stick wok or skillet over medium-high heat. Add garlic and stir-fry 15 seconds. Add vegetables and chicken and continue to stir-fry 2 minutes. Stir reserved broth mixture and pour over vegetable mixture. Reduce heat to medium and cook, stirring constantly for 2 more minutes, until sauce thickens and mixture is heated through.

Serve over hot cooked rice.

Calories: 320 /serving

Total fat: 5 g

Sat. fat: 1 g

Trans fat: 0 g

Cholesterol: 35 mg

Sodium: 640 mg

Carbohydrates: 51 g

Fiber: 5 g

Protein: 22 g

Sugars: 4 g

My Note

Add to My Recipe Box

Add to Grocery List

Email to a Friend

Consider yourself a good cook? Have a great rice pudding recipe? Suggest a recipe and your could recieve a ###.

Suggest a Recipe

Brown Rice is an excellent source of whole grains.