Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (14 oz) pkg Just Bare skinless, boneless chicken breast halves, cut into 1-inch pieces | ||
| 3 tbsp. Hy-Vee low-sodium soy sauce, divided | ||
| ground white pepper | ||
| ⅔ c. Hy-Vee reduced-sodium chicken broth | ||
| 2 tbsp. packed Hy-Vee brown sugar | ||
| 1 ½ tbsp. chili paste | ||
| 4 cloves garlic, minced | ||
| 2 tbsp. Hy-Vee canola oil, divided | ||
| 1 stalk(s) celery, bias-sliced 1/2-inch thick | ||
| 2 medium carrots, thinly bias-sliced | ||
| 1 c. broccoli florets | ||
| ¾ c. Hy-Vee lightly-salted cashews | ||
| 1 ½ c. snow pea pods | ||
| 1 medium white onion, coarsely chopped | ||
| 1 (8 oz) can Hy-Vee sliced water chestnuts, drained | ||
| ½ c. canned baby corn, optional | ||
| 4 c. hot cooked Hy-Vee brown rice |
Directions
- Toss together chicken, 1 tablespoon soy sauce and white pepper in a medium bowl; set aside. For sauce, combine broth, brown sugar, remaining 2 tablespoons soy sauce, chili paste and garlic; set aside.
- Heat 1 tablespoon oil over medium-high heat in a wok or very large skillet. Add chicken and stir-fry until chicken is no longer pink, 3 to 5 minutes. Push chicken from center of wok.
- If necessary, add remaining 1 tablespoon oil to hot wok. Add celery, carrots, broccoli and cashews to wok; stir-fry for 2 minutes. Add snow peas and onion; stir-fry 1 minute more or until vegetables are crisp-tender. Push vegetables from center of wok.
- Stir sauce; add to center of wok. Cook and stir until bubbly. Push chicken and vegetables toward center of wok. Add water chestnuts and, if desired, baby corn. Cook and stir 1 minute more or until heated through. Serve over hot rice.
Nutrition facts
Servings
430 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 40mg
- Sodium: 630mg
- Total Carbohydrates: 53mg
- Protein: 25g
Daily Values
0%
Vitamin A 80%
0%
Vitamin C 70%
0%
Iron 20%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Health 2012.