Chicken and Vegetable Stir-Fry

abbydabby's Note:

I've made this dish many times. The ingredients (mainly the veggies) sometimes vary depending on what I have on hand, but it always turns out delicious.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4

Yield: 4.0

• 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 seed

Directions:

1. Spray wok or large skillet, add broth and crushed garlic, heat for 1-2 minutes.
2. Add chicken breast pieces and cook on medium heat for 7 minutes.
3. 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.
4. Prepare rice according to directions.
5. Add peanuts to stir-fry mixture and cook 2-3 more minutes.
6. Serve immediately over rice.

Reviews

[linguinelisa]

A really good stir fry recipe. I left out the bok choy and added some frozen corn kernels to the dish. My only complaint is it seems a little bland........maybe a little crushed red pepper would help. Made for Fall Pick-A-Chef 2012.

[Nancy's Pantry]

Very tasty stir-fry dish and really easy to make. I substituted orange bell pepper for the green and I used long grain rice which I made in my rice cooker. We really enjoyed the addition of the peanuts. Thanks for the post! Made for PAC, 2011.

[Ytee]

This was amazing!!! Thank you so much