CHICKEN AND VEGETABLE STIR-FRY

Chicken and Vegetable Stir-Fry image

Provided by abbydabby

Categories Rice

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

cooking spray
2 tablespoons fat free chicken broth (can substitute with oil or vegetable broth or stock)
2 garlic cloves, crushed
1 1/4 lbs boneless skinless chicken breasts, 1 1/2-inch slices
1 red onion, chopped
8 ounces white mushrooms, sliced
1 red pepper, chopped
1 green pepper, chopped
6 ounces baby carrots, chopped
1 (8 ounce) can sliced water chestnuts
1 bunch baby bok choy, sliced
1/2 cup stir-fry sauce, Kikkoman's
1/2 cup water
2 1/2 cups Minute Rice
1/2 cup peanuts, lightly salted
1 tablespoon sesame seeds

Steps:

Spray wok or large skillet, add broth and crushed garlic, heat for 1-2 minutes.
Add chicken breast pieces and cook on medium heat for 7 minutes.
Add onion, mushrooms, peppers, carrots, water chestnuts, bok choy (without leaves), stir-fry sauce and water. Allow to cook covered over medium heat for 10 minutes.
Prepare rice according to directions.
Add peanuts to stir-fry mixture and cook 2-3 more minutes.
Serve immediately over rice.

Nutrition Facts : Calories 589.4, Fat 14.8, SaturatedFat 2.4, Cholesterol 90.8, Sodium 254.4, Carbohydrate 71.1, Fiber 7.9, Sugar 8.6, Protein 43.5