Servings and Ingredients
|1 tbsp.||Hy-Vee canola oil|
|¾ lbs.||boneless chicken breasts, cut in 1-inch pieces|
|1||small yellow onion, cut into half-moon-shaped pieces|
|1||red bell pepper, seeded and cut into 1-inch pieces|
|1||carrot, sliced on the bias|
|1 ½ c.||Hy-Vee chicken stock|
|1 tbsp.||reduced-sodium soy sauce|
|2 tbsp.||Hy-Vee cornstarch|
|1 c.||Hy-Vee frozen peas|
|hot cooked Hy-Vee brown rice, optional|
- In a large non-stick skillet, heat oil over medium-high heat; sauté chicken until chicken is lightly golden brown, about 5 minutes. Transfer to a plate.
- Add onion, red pepper and carrot to skillet; cook 2 minutes or until onions begin to soften. Whisk together chicken stock, soy sauce and cornstarch; stir into vegetables. Cook, stirring frequently, until sauce bubbles, about 3 minutes. Stir in chicken and frozen peas; cook until chicken is cooked through, about 6 minutes.
- Serve over rice, if desired.
200 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 55mg
- Sodium: 530mg
- Total Carbohydrates: 14g
- Protein: 22g
Vitamin A 70%
Vitamin C 70%
Hy-Vee chicken stock container.