Rosemary Chicken Stir Fry Recipe
Summary
Main IngredientChicken
Ingredients
| 1 Family Size bag UNCLE BEN'S® Brand Boil in Bag Rice | ||
| Vegetable oil | 1 1/2 Tablespoon | |
| 1 cup short thin carrot strips | ||
| Celery | 1/2 Cup (16 tbs), sliced | |
| Rosemary leaves | 1/4 Teaspoon, crushed | |
| 1/2 pound boneless skinless chicken breasts, cut into thin strips | ||
| Mushrooms | 1 Cup (16 tbs), sliced | |
| 1/4 cup sliced green onions with tops | ||
| Chicken broth | 1 Can (10oz), condensed | |
| Cornstarch | 4 Teaspoon | |
Directions
Cook rice according to package directions; set aside.
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.
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.
Chef
