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Rosemary Chicken Stir Fry Recipe
|Rice||2 Pound (1 Family Size Bag Uncle Ben's Brand Boil In Bag)|
|Vegetable oil||1 1⁄2 Tablespoon|
|Short thin carrot strips||1 Cup (16 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Dried rosemary leaves||1⁄4 Teaspoon, crushed|
|Boneless skinless chicken breasts||1⁄2 Pound, cut into thin strips|
|Sliced mushrooms||1 Cup (16 tbs)|
|Sliced green onion with tops||1⁄4 Cup (4 tbs)|
|Condensed chicken broth||1 Can (10 oz)|
Serving size: Complete recipe
Calories 4029 Calories from Fat 306
% Daily Value*
Total Fat 34 g53.1%
Saturated Fat 5.4 g27.2%
Trans Fat 0.1 g
Cholesterol 145.8 mg
Sodium 2557.7 mg106.6%
Total Carbohydrates 774 g258%
Dietary Fiber 17.7 g70.6%
Sugars 20 g
Protein 124 g248%
Vitamin A 969.6% Vitamin C 61.1%
Calcium 40% Iron 56.8%
*Based on a 2000 Calorie diet
Meanwhile, 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 of skillet; add chicken.
Stir-fry 3 minutes or until chicken is tender and no longer pink.
Add mushrooms and green 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 boils and thickens, stirring frequently.