Rosemary Chicken Stir Fry Recipe
Summary
Main IngredientChicken
Ingredients
1 Family Size bag UNCLE BEN'S® Brand Boil in Bag Rice
1 1/2 tablespoons vegetable oil
1 cup short thin carrot strips
1/2 cup sliced celery
1/4 teaspoon dried rosemary leaves, crushed
1/2 pound boneless skinless chicken breasts, cut into thin strips
1 cup sliced mushrooms
1/4 cup sliced green onions with tops
1 can (10% ounces) condensed chicken broth
4 teaspoons cornstarch
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.
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