Tangy Stir Fry Chicken

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What's For Dinner?

Tangy Stir Fry Chicken

– by Jean Fisher

Stir fry some healthy vegetables and low-fat chicken breast. The sauce is delicious!

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Tangy Stir Fry Chicken

Print out the recipe for Tangy Stir Fry Chicken

Serves 4

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2 teaspoons olive oil
12 ounces boneless chicken
1/2 cup chicken broth
2 tablespoons & 2 teaspoons water
4 teaspoons sugar
4 teaspoons red wine vinegar
2 teaspoons ketchup
1 teaspoon red pepper flakes
2 teaspoons cornstarch
4 ounces carrots
4 ounces onion
6 ounces broccoli
1 cup cooked rice

Grocery Shopping List for Tangy Stir Fry Chicken

From kitchen to table in 30 minutes.

Directions

Cut chicken into cubes and cook in oil over medium heat for about 10 minutes turning often.
Meanwhile, boil water in a saucepan for the rice according to package directions.
While meat is cooking and water is preparing to boil, make stir-fry sauce. Combine chicken broth, water, sugar, red wine vinegar, ketchup, red pepper flakes and cornstarch.
Add rice to boiling water, cover and turn to lowest setting.
Slice carrots and add to skillet with chicken.
Slice onions and add to skillet.
Add stir-fry sauce to skillet, stir to mix.
Chop broccoli and add to skillet. Continue cooking and stirring until the sauce thickens.
Serve with rice.

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Nutritional information for Tangy Stir Fry Chicken

Calories: 301
Calories from Fat: 34

% Daily Value*

Total Fat 4g	6%
Saturated Fat .5g	4%
Cholesterol 49mg	16%
Sodium 214.5mg	15%
Total Carbohydrates 41g	14%
Dietary Fiber 2g	8%
Sugars 7g	~
Protein 24.5g	49%

Vitamin A	98%	Iron	11%
Vitamin C	75%	Calcium	6%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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