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- 3/4 cup reduced-sodium chicken broth
- 3 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoons vegetable oil
- 1 16 ounce package frozen stir-fry vegetables (any blend)
- 1 pound skinless, boneless chicken breast halves, cut into thin bite-size strips
- 2 cups hot cooked brown rice
- Reduced-sodium soy sauce (optional)
1. For sauce, in a small bowl stir together broth, lemon juice, cornstarch, and the 1 tablespoon soy sauce; set aside.
2. Pour 1 tablespoon of the oil into a large skillet; heat skillet over medium-high heat. Add stir-fry vegetables; cook and stir for 5 to 7 minutes or until crisp-tender. Remove from skillet.
3. Add the remaining 1 tablespoon oil to skillet; add half of the chicken. Cook and stir for 2 to 3 minutes or until chicken is no longer pink. Remove from skillet. Repeat with the remaining chicken (add more oil if necessary). Return all of the chicken to skillet; push from center of skillet.
4. Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Return vegetables to skillet; stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve with hot cooked rice. If desired, pass additional soy sauce.
- Servings Per Recipe 4,
- cal. (kcal) 350,
- Fat, total (g) 9,
- chol. (mg) 66,
- sat. fat (g) 1,
- carb. (g) 33,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 3,
- fiber (g) 4,
- sugar (g) 5,
- pro. (g) 32,
- vit. A (IU) 1020,
- vit. C (mg) 22,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 14,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 351,
- Potassium (mg) 345,
- calcium (mg) 50,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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