Rosemary Chicken Stir Fry Recipe
Rosemary chicken stir fry is a herbed chicken stir fry made along with vegetables and mushrooms. Flavorful and appetizing, this rosemary chicken stir fry can make a full meal when served wih rice or even noodles.
Ingredients
| 1 family size boil in bag rice | ||
| Vegetable oil | 1 1/2 Tablespoon | |
| 1 c. carrots, cut into short, thin strips | ||
| Celery | 1/2 Cup (16 tbs), sliced | |
| Dried rosemary | 1/4 Teaspoon, crushed | |
| 1/2 lb. boneless, skinless chicken breasts, cut into thin strips | ||
| Mushrooms | 1 Cup (16 tbs), sliced | |
| 1/4 c. sliced green onions with tops | ||
| Chicken broth | 1 Can (10oz), condensed | |
| Cornstarch | 4 Teaspoon | |
Directions
Cook rice according to package instructions.
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.
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.
Chef
