Broccoli & Mushroom Chicken Stir-Fry
Add 2 T. of oil to a large skillet on medium high heat, add in the chicken pieces and cook for 4-5 minutes on each side. Remove. Let sit. In the same skillet add 1-2 T. of oil on medium high heat. Add the vegetable bag and stir fry for 1-2 minutes, you can add in ¼ C. to ½ C. of water and put a lid on to steam it for 1-2 minutes or until the broccoli is tender, crisp. While that is cooking, slice the chicken and add it back in with the vegetables and cook it all the way through. Mix the cornstarch with 2 T. of water and stir it into the sauce mix. Pour in the sauce and coat the stir fry. Cook for 1-2 minutes until everything is lightly coated and slightly thickened. Serve over steamed rice.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 590 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Cholesterol | 85 mg |
| Sodium | 820 mg |
| Total Carbohydrates | 73 g |
| Dietary Fiber | 6 g |
| Total Sugars | 5 g |
| Added Sugars | 1 g |
| Protein | 43 g |
Key Micronutrients:
Vitamin D 2% • Calcium 8% • Iron 18% • Potassium 20%
Ingredients
Chicken, white rice, broccoli, carrots, mushrooms, onions, water chestnuts, chicken broth, gluten-free soy sauce (water, soybeans, salt), rice wine vinegar, cornstarch, fresh ginger, garlic, sesame oil, sugar, crushed red pepper, black pepper, Montreal seasoning.
Allergen Statement
Contains: Soy, Sesame