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Rosemary Chicken Stir Fry Recipe
|Canned condensed chicken broth||10 3⁄4 Ounce (1 Can)|
|Vegetable oil||1 1⁄2 Tablespoon|
|Carrots||1 Cup (16 tbs), cut into short thin strips|
|Sliced mushrooms||1 Cup (16 tbs)|
|Boil in bag rice||14 Ounce (1 Family Size)|
|Sliced celery||1⁄2 Cup (8 tbs), sliced|
|Boneless skinless, chicken breasts||1⁄2 Pound, cut into thin strips|
|Sliced green onions and tops||1⁄4 Cup (4 tbs)|
|Dried rosemary||1⁄4 Teaspoon, crushed|
Serving size: Complete recipe
Calories 2097 Calories from Fat 260
% Daily Value*
Total Fat 29 g44.6%
Saturated Fat 3.8 g19.2%
Trans Fat 0.1 g
Cholesterol 146.9 mg
Sodium 2696.9 mg112.4%
Total Carbohydrates 361 g120.5%
Dietary Fiber 14.9 g59.5%
Sugars 10.6 g
Protein 93 g187%
Vitamin A 449% Vitamin C 35%
Calcium 29.8% Iron 66.3%
*Based on a 2000 Calorie diet
While rice is cooking, heat oil in large skillet over medium high heat.
Add carrots, celery and rosemary.
Stir fry until vegetables are crisp tender.
Push vegetables to one side, then add chicken, stirring for 3 minutes, until chicken is no longer pink.
Add mushrooms and onions; stir fry 3 minutes.
Stir broth into cornstarch in small bowl until smooth.
Add to skillet, cook and stir over medium heat until mixture thickens.